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Jumbo Lump Crab Macaroni and Cheese

serves 4-6 


  • 1 16 oz box of pasta shells or macaroni noodles
  • 1 stick salted butter
  • 2 each garlic cloves peeled and minced
  • 1 shallot peeled and minced
  • 1/2 cup all purpose flour
  • 4 cups whole milk
  • 4 cups gruyere cheese grated
  • 3 cups sharp cheddar grated
  • 1 lb. Jumbo Lump Maryland Crab Meat
  • 1/2 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 1 cup ritz cracker crumbs
  • 1/4 cup salted butter melted
  • 2 tablespoons fresh parsley chopped


  1. Preheat oven to 375°F. Cook pasta shells according to the instructions on the package, drain, and rinse under cold water. Set aside.
  2. Melt butter in a large saucepan over medium heat. Once the butter has melted, add garlic and shallots, sauté until veggies are fragrant, about 1 minute. Stir in flour, creating a roux, and cook for another minute. Add milk to the saucepan and whisk to combine. Bring milk to a low simmer, whisking frequently, until slightly thickened.
  3. Add cheeses to the milk, a handful at a time, whisking to combine, and waiting until the cheese has melted before adding the next handful.
  4. Add jumbo lump crab meat, gently stir to combine, and season sauce with salt and pepper.
  5. Place cooked pasta shells in a large bowl and add the crabby-cheese sauce, stir to combine. Transfer mac and cheese to a large oven-proof skillet, spreading out in an even layer, and set aside.
  6. In a medium bowl, place ritz cracker crumbs, melted butter, and parsley, stir until combined and crumbly. Sprinkle bread crumbs over the top of the mac and cheese and place in the oven.
  7. Bake for 35-45 minutes or until mac and cheese is bubbly and cracker topping is golden brown. Remove from the oven and let rest for 5 minutes before serving.