Baked Crab Mac And Cheese

Baked Crab Mac And Cheese
Yields 8 servings
  • 1/4 cup Pompeian Smooth Extra Virgin Olive Oil
  • 1/4 cup Pompeian White Wine Vinegar
  • 1 small shallot, diced
  • 4 cloves garlic, minced
  • 1 Tbsp. old bay seasoning
  • 1 (16 oz.) box medium pasta shells, uncooked
  • 2 (12 oz.) cans evaporated milk
  • 2 cups vegetable broth
  • 1/2 cup water
  • 1 tsp. salt, more or less to taste
  • 3 Tbsp. Pompeian White Wine Vinegar
  • 1 (8 oz) block shredded white cheddar cheese, divided
  • 1 cup freshly shredded mozzarella, divided
  • 1/2 cup freshly shredded asiago/parmesan/romano blend, divided
  • 1 pound cooked crabmeat
  • 1 cup panko breadcrumbs
  • 2 tsp. old bay seasoning
  • Fresh herbs and hot sauce as garnish, if desired
  1. Heat a large stockpot over medium heat.
  2. Once hot, carefully pour in Pompeian Smooth Extra Virgin Olive Oil, Pompeian White Wine Vinegar, shallots, garlic, and 1 tablespoon old bay seasoning.
  3. Cook, stirring regularly, for 3-5 minutes, or until shallots have softened.
  4. Add in pasta, milk, broth, water, and salt.
  5. Bring to a simmer, and simmer for 10 minutes, or until pasta is cooked to your liking. Stir often to prevent sticking.
  6. In the last 3 minutes of cooking, stir in 3 tablespoons Pompeian White Wine Vinegar.
  7. Remove pot from heat and stir in half the white cheddar, half the mozzarella, and half the asiago blend.
  8. Once melted, gently stir in the crab.
  9. Taste and re-season, if necessary.
  10. Preheat oven to 375 degrees F and grease a baking dish.
  11. Pour in the cooked mac and cheese and top with remaining cheeses.
  12. Top with panko and 2 teaspoons old bay seasoning.
  13. Bake, uncovered, in preheated oven for 10 minutes, or until panko is golden brown and the cheeses have melted.
  14. Serve with fresh herbs and hot sauce, if desired, and enjoy.

Author: Show Me The Yummy

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