Crab Macaroni and Cheese

This is the mac and cheese that turns a casual weeknight dinner into a special occasion. Crab Macaroni and Cheese elevates classic comfort food to luxurious heights with tender chunks of sweet lump crab meat folded into a creamy, velvety cheese sauce made with sharp cheddar, Gruyère, and Parmesan. Topped with buttery Old Bay-seasoned Ritz crackers (or breadcrumbs), then baked until golden and bubbling, this is the kind of dish that makes people ask for the recipe.​

The combination is genius: the sweet, delicate flavor of crab complements (rather than competes with) the rich, tangy cheese sauce. A touch of Old Bay seasoning ties everything together with that classic Maryland seafood flavor, while fresh herbs like dill or parsley add brightness. Whether you’re serving this as a show-stopping main course or an indulgent side dish for steak or lobster, this crab mac will steal the spotlight.​

Let’s make the fanciest comfort food you’ll ever eat.

Why You’ll Love This Recipe

• Restaurant-Quality at Home: This tastes like something you’d order at a high-end seafood restaurant, but you can make it in your own kitchen.​
• Perfect for Special Occasions: Ideal for holidays, dinner parties, or any time you want to impress.​
• Creamy, Not Dry: The multi-cheese sauce stays silky and luscious, never grainy or dried out.​
• Customizable Richness: Use lump crab for elegance or claw meat for a budget-friendly version.​

Ingredients

Here is your shopping list for 8 servings.

For the Mac and Cheese:

Ingredient	Quantity	Notes
Pasta	1 lb	Shells, cavatappi, or elbow macaroni work best ​.
Lump Crab Meat	1 lb (16 oz)	Jumbo lump or lump crab meat. Check for shells ​.
Unsalted Butter	½ cup (1 stick)	For the roux ​.
All-Purpose Flour	½ cup	Creates the roux base ​.
Whole Milk	2 cups	Preferably whole milk for richness ​.
Half-and-Half	2 cups	Or use all heavy cream for extra richness ​.
Sharp Cheddar Cheese	2½ cups	Freshly grated, not pre-shredded ​.
Gruyère or Fontina Cheese	1 cup	Adds nutty, complex flavor ​.
Parmesan Cheese	½ cup	Finely grated ​.
Old Bay Seasoning	1 tsp	Essential for that seafood flavor ​.
Fresh Nutmeg	½ tsp	Grated, adds warmth to the sauce ​.
Fresh Dill or Parsley	2 tbsp	Chopped, for brightness ​.
Salt & Pepper	To taste	For seasoning ​.

For the Topping:

Ingredient	Quantity	Notes
Ritz Crackers	2 cups	Crushed into coarse crumbs ​.
OR Panko Breadcrumbs	1 cup	For a lighter, crispier top ​.
Melted Butter	2-3 tbsp	To bind the topping ​.
Old Bay Seasoning	1 tsp	Mixed into the topping ​.

Step-by-Step Instructions

1. Cook the Pasta

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or large casserole dish.​
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente (usually 1-2 minutes less than the recommended time). Drain well and set aside.​

2. Prepare the Crab

While the pasta cooks, go through the crab meat with your fingers to check for any shell pieces. Be gentle—you want to keep the lumps intact.​

3. Make the Cheese Sauce (Roux Method)

In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes until the mixture (roux) is golden and smells slightly nutty. This cooks out the raw flour taste.​
Slowly pour in the milk and half-and-half while whisking constantly to prevent lumps. Keep whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.​

4. Add the Cheese

Reduce heat to low. Add the cheddar cheese, Gruyère, and Parmesan a handful at a time, stirring constantly with a wooden spoon until completely melted and smooth.​
Stir in the Old Bay seasoning, nutmeg, fresh dill or parsley, salt, and pepper. Taste and adjust seasoning as needed.​

5. Combine Pasta and Crab

Add the cooked pasta and crab meat to the cheese sauce. Fold gently with a spatula to combine, being careful not to break up the crab lumps too much. Make sure every piece of pasta is coated in the sauce.​

6. Transfer to Baking Dish

Pour the crab mac and cheese into the prepared baking dish, spreading it evenly.​

7. Make the Topping

In a small bowl, combine the crushed Ritz crackers (or panko breadcrumbs) with melted butter and Old Bay seasoning. Toss until the crumbs are evenly coated.​
Sprinkle the buttery crumb mixture evenly over the top of the mac and cheese.​

8. Bake

Bake uncovered for 30-40 minutes (or 15-20 minutes if using a shallower dish), until the edges are bubbling and the top is golden brown.​

• Optional: For extra browning, broil for the last 2-3 minutes, watching carefully.​

9. Rest and Serve

Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set slightly and makes serving easier.​
Garnish with extra fresh parsley or dill and serve hot.

Tips for Success

• Use Fresh-Grated Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Always grate your own.​
• Don’t Overcook the Pasta: Since it will bake in the oven, cook the pasta 1-2 minutes less than the package directions. Al dente pasta holds up better.​
• Check the Crab for Shells: Even “picked” crab meat can have shell fragments. Take the time to check—biting into shell ruins the experience.​
• Gentle Folding: When mixing in the crab, fold gently. You want to keep those beautiful lump pieces intact.​

Variations & Substitutions

• Lobster Mac and Cheese: Swap the crab for cooked lobster chunks for an even more luxurious version.​
• Shrimp Addition: Add cooked shrimp along with (or instead of) the crab for a seafood medley.​
• Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the cheese sauce.​
• Budget-Friendly: Use claw crab meat or imitation crab instead of lump crab to save money while still getting great flavor.​
• Stovetop Version: Skip the baking step and serve immediately after combining everything for a quicker stovetop version.​

What to Serve With It

• Simple Green Salad: A crisp salad with lemon vinaigrette cuts through the richness.
• Grilled Asparagus: Roasted or grilled asparagus adds a fresh, green element.
• Crusty Garlic Bread: For soaking up any extra cheese sauce on the plate.
• Surf and Turf: Serve as a side dish alongside grilled steak or filet mignon.

Storage & Reheating

• Fridge: Store leftovers covered in the fridge for 3-4 days.​
• Freezer: This freezes well for up to 2 months. Thaw overnight in the fridge before reheating.​
• Reheating: Reheat in a 325°F oven covered with foil for 20-25 minutes. Add a splash of milk if it seems dry. Microwave works too but may make the top soggy.

Nutrition Facts

(Estimates per serving)

Nutrient	Amount
Calories	520 kcal
Protein	28g
Carbohydrates	38g
Fat	28g
Fiber	2g
Sodium	820mg

Diet Suitability: Can be made Gluten-Free with GF pasta and flour.

Common Mistakes to Avoid

1. Using Pre-Shredded Cheese: It won’t melt as smoothly and can make the sauce grainy. Always shred your own.​
2. Adding Crab Too Early: If you add the crab while the sauce is still very hot, it can overcook and become rubbery. Let the sauce cool slightly first.​
3. Overbaking: If you bake too long, the sauce will dry out. Watch for bubbling edges and a golden top, then remove from the oven.​

FAQ

Q: Can I use imitation crab meat?
A: You can, but the flavor won’t be as rich and sweet. Imitation crab works in a pinch but real crab is worth the splurge for this dish.​

Q: Why is my cheese sauce grainy?
A: This usually means the cheese was added while the sauce was too hot. Always reduce heat to low before adding cheese, and stir constantly.​

Q: Can I make this ahead?
A: Yes! Assemble the entire casserole (without the topping), cover, and refrigerate for up to 24 hours. Add the topping and bake when ready, adding 5-10 minutes to the bake time.​

Q: What’s the best pasta shape?
A: Shells, cavatappi, or elbows work best because they have grooves or curves that hold the cheese sauce. Avoid long pasta like spaghetti.​

Conclusion

This Crab Macaroni and Cheese is the ultimate indulgent comfort food. It’s creamy, cheesy, loaded with sweet crab meat, and topped with a buttery, crunchy crust that you’ll want to eat with a spoon. Whether it’s a holiday dinner or just a Tuesday when you want to treat yourself, this dish delivers restaurant-quality luxury in every bite.

If you loved this elevated mac and cheese, try my Creamy Garlic Chicken with Roasted Baby Potatoes or Warm Balsamic Chicken Tortellini Salad next!