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If you’ve tried this crab mac and cheese or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.Thinking of comfort food? How about give that favorite baked mac and cheese a twist? This cheesy and comforting seafood baked macaroni and cheese will surely lighten up your day. Broil topping – only broil topping for 1-2 minutes so it gets browned and doesn't overcook the pasta.Lots of sauce – who likes a dry mac and cheese? At first when making this mac and cheese, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.Otherwise you’ll have burnt milk on the bottom. Stir constantly – once the milk is added, you must stir constantly as it heats up and becomes thick.It doesn’t taste as good and also has additional ingredients that you don’t need. Freshly grated cheese – don’t use pre-shredded cheese.The pasta will finish cooking in the oven while it’s in the sauce. No overcooked pasta – cook the macaroni al dente according to the package instructions.Cover with aluminum foil and bake in the oven at 350☏ for 20-30 minutes, or until heated through. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Place the macaroni & cheese into an oven-safe dish and only take out what you are using. Remove from broiler and let the crab mac and cheese rest for 5 minutes. You can't leave unattended or it will burn.
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Put under broiler until the mixture bubbles and top is browned.Add pasta and mix until everything is coated. Remove sauce from heat and gradually add fontina, cheddar cheese, ½ cup Parmesan cheese and the crab meat.Cook macaroni according to package instructions. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes.Cook for about 1-2 minutes until well combined. Stir in flour, remaining Old Bay, ground mustard and black pepper. In large saucepan or Dutch oven, melt ½ cup butter.Once melted, add panko, garlic, ½ cup Parmesan and ¼ teaspoon Old Bay and toss to combine. Melt 2 tablespoon butter in small pan over low heat.Macaroni - can't have macaroni and cheese without it.Fontina and cheddar cheese - adds creaminess and flavor.Ground mustard and black pepper - added flavor.All-purpose flour - helps make the roux to thicken the cheese sauce.Old Bay - can't have seafood without it.Parmesan cheese - adds nuttiness and saltiness.Panko breadcrumbs - crunchier than standard breadcrumbs.Unsalted butter - the base for the roux and browns the topping.The combination of the melty fontina and sharp cheddar work great and make this crab mac and cheese quite addicting. And the hint of Old Bay seasoning just brings out the seafood flavor. What makes this dish so delicious is the jumbo lump crab meat. From soft shell crabs to steam crabs to crab cakes. When you think Maryland, you think of crabs. And today I decided to pay homage to the stay I live in - Maryland. I'm always on the lookout to make a new version of one of my favorite dishes. You can never have enough mac and cheese recipes - from baked cheddar mac and cheese to smoked gouda bacon mac and cheese to baked butternut squash mac and cheese. With jumbo lump crab meat, old bay seasoning, fontina cheese and cheddar cheese, this crab mac and cheese is for those special occasions.