Need the perfect savory side for Christmas dinner or Christmas brunch? Crab Mac and Cheese has you covered (and smothered and absolutely drenched) in a tangy, Old Bay-laced cheese sauce with lots o' lumps - of jumbo crab meat, that is. This baked crab meat mac and cheese recipe is simple, but precise, so keep your eyes on the crabby prize!
Heat the oven to 375°F. Lightly mist a casserole dish with olive oil cooking spray, or grease with softened butter.
Cook the pasta in heavily salted boiling water (at least 1 tbsp) to 1 minute below al dente; check cooking times on package directions. Drain and set aside.
While the pasta cooks, prepare the cheese sauce. Heat a dutch oven over medium heat. Add the butter and heat until it melts, then foams. Add the onion and saute, stirring occasionally, until softened. Sprinkle the onions with the old bay, chives, garlic powder, mustard powder, and ground pepper. Cook 1 minute, stirring constantly, to bloom the spices.
Sprinkle the all purpose flour over the butter and onion combination. Cook, stirring constantly, until the roux turns golden brown and thickens, 2-3 minutes.
Pour in the chicken broth to deglaze the pot, whisking and absorbing any browned bits stuck to the bottom of the pot. The mixture will become very thick.
Gradually pour in the milk, followed by the heavy cream. Increase the heat to bring to a simmer, then reduce to medium low. Simmer 5 minutes, whisking occasionally, until the sauce thickens and easily coats the back of a spoon.
Stir in the cheeses, half a cup at a time, whisking between each addition, until very smooth.
Add the cooked pasta and stir until well combined. Add the crab meat and stir until just barely folded in.
Transfer the mac and cheese to the greased casserole dish and spread into an even layer. In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Stir until the breadcrumbs are evenly moistened, then evenly sprinkle the topping over the mac and cheese.
Transfer the dish to the oven and bake 20-25 minutes, or until golden brown and bubbling. Garnish with chopped parsley and a sprinkle of old baby. Serve hot or warm.