Level:
Intermediate
1 lb Cavatappi or elbow macaroni
1/4 cup butter
3 tbsp flour
2 cups milk
1/3 cup heavy cream
3 cups mild yellow cheddar cheese
1 cup extra sharp white cheddar cheese
1/4 cup grated Parmesan cheese
1 tsp salt
Ingredients
Preparation
Step 1
Preheat oven to 375 degrees.
Step 2
Lightly butter casserole dish. In a medium skillet heat butter and oil. Add Panko and cook, stirring until lightly browned. Remove from heat and stir in Parmesan cheese. Set aside.
Step 3
Cook the pasta in boiling salted water until al dente. Drain well.
Step 4
In a medium saucepan, melt butter and whisk in flour. Cook and stir for several minutes until bubbling.
Step 5
Whisk in milk and cream and cook, stirring constantly until thickened and smooth.
Step 6
Remove from heat and add the cheese, salt, and mustard.
Step 7
Add in the drained pasta.
Step 8
Gently stir in 1-1/4 cups crab meat. Spoon into prepared casserole.
Step 9
Place extra crab meat on top and sprinkle lightly with crumb topping.
Step 10
Bake 25 to 30 minutes until sauce is bubbly and top is golden brown.