CRAB MAC N' CHEESE

Crab Mac n' Cheese image

Provided by Mikekey * @Mikekey

Categories Pasta

Number Of Ingredients 14

12 ounce(s) elbow macaroni, cooked according to package directions, drained
1/4 cup(s) white chedder cheese, shredded
1/4 cup(s) gruyere cheese, shredded
3/4 pound(s) fresh crabmeat (dungeness leg meat is best)
- salt, to taste
1 cup(s) heavy cream
1/2 cup(s) chevre (soft goat cheese)
1/2 cup(s) cream cheese
1/2 teaspoon(s) salt
pinch(es) white pepper
1/4 cup(s) bread crumbs
1/4 cup(s) parmesan cheese, grated
1 teaspoon(s) garlic powder
1/2 cup(s) italian parsley. chopped

Steps:

Preheat oven to 350F. Butter a shallow casserole dish.
For the cream base, in a medium saucepan over medium heat, add heavy cream, and heat.
Add chèvre cheese and cream cheese; mix thoroughly with a whisk. Set aside.
In a small bowl, mix bread crumbs, Parmesan, garlic and parsley. Set aside.
Return drained pasta to large soup pot. Add cream base and heat over medium heat until hot.
Add most of the white cheddar and Gruyère cheese. Fold in crab, and add a pinch of salt to taste.
Pour mixture into a shallow casserole dish. Sprinkle remaining cheese and bread crumb mixture over pasta.
Bake for 20 minutes, until crust is golden brown. Serve immediately.