Ingredients
Method
- Boil the pasta: Bring a large pot of generously salted water to a boil. Cook the macaroni according to package directions until al dente. Before draining, carefully scoop out and reserve 1 cup of the starchy cooking water. Drain the pasta and set aside.
- Sear the crab (Optional but recommended): While the pasta cooks, melt 1 tablespoon of butter in a large skillet over medium heat. Add the lump crabmeat and gently warm it through for about 2-3 minutes until just heated to an internal temperature of 145°F (63°C). Remove from heat and set aside. This step adds depth but keeps the lumps intact.
- Make the roux: In a large, heavy-bottomed pot or Dutch oven, melt the remaining 3 tablespoons of butter over medium-low heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is bubbly and smells slightly nutty but not browned. This cooks out the raw flour taste.
- Create the base: Slowly whisk in the heavy cream and milk, adding it in stages to prevent lumps. Continue whisking until the mixture is smooth. Stir in the Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Simmer gently for 3-5 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Melt the cheese: Remove the pot from the heat. This is crucial—adding cheese to boiling liquid can make it grainy. Stir in the cheddar and Parmesan cheeses one handful at a time, allowing each addition to melt completely before adding more. The sauce should be smooth and glossy.
- Combine: Add the drained pasta back into the pot with the cheese sauce. Toss gently to coat every piece of pasta evenly. If the sauce looks too thick or sticky, add your reserved pasta water a splash at a time until you reach your desired consistency.
- Fold in the crab: Gently fold the warmed crabmeat into the macaroni and cheese. Be careful not to break up the lump crab too much if using fresh meat. Taste and adjust seasoning with more salt or pepper if needed. Serve immediately while hot.
Nutrition
Notes
I always reserve a cup of starchy pasta water before draining; whisking it into the sauce at the end keeps it glossy and helps it cling to every noodle. It comes together in under thirty minutes, proving you don’t need hours to make something that tastes like it simmered all day.