Crab Mac ‘n Cheese

Creamy cheese covered noodles with a dose of crab meat.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.


  • 8 ounces Elbow Macaroni
  • 2 1/2 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 teaspoon Powdered Mustard
  • 2 1/2 cups Milk
  • 4 ounces Medium Cheddar, shredded
  • 4 ounces White Cheddar, shredded
  • 2 ounces Smoked Cheddar, shredded
  • 2 slices Bacon, cooked and chopped
  • 6 ounces Lump Crab Meat


Servings 6

In dutch oven or non-stick stock pot being 6 cups of water to a boil. Cook pasta according to package directions, until al dente – about 7 minutes. Drain, set aside covered with aluminum foil to retain heat.

Chop two slices of cooked bacon, into fine pieces. Set aside.

In the same stockpot the noodles were cooked in over medium heat, melt butter and whisk. It will begin to foam. Once it just barely begins to turn golden brown, whisk in flour and mustard powder. When this rue begins to form and turn golden, pour in ½ cup of milk at a time, whisking constantly. Once completely whisked together, turn up the heat and allow the milk to come to a boil. Make sure it actually boils or else it will not properly thicken.

Once it boils, turn down to medium heat and continue to whisk until the milk/rue begins to thicken to a heavy cream like consistency.
Whisk in shredded cheeses, stirring until melted and totally combined. Allow to thicken a little more, about 3 minutes. Pour in noodles that had been left to drain. Fold in and let thicken for 4 minutes.

Fold in chopped bacon, and finally lumped crab meat. Once it has been evenly folded in, serve immediately, or if you would like – place into a casserole dish, cover with breadcrumbs and broil for 3-5 minutes or until golden brown.

This recipe was submitted to BeBetsy by Megan Pence of Country Cleaver.

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One Response to Crab Mac ‘n Cheese

  1. Aubrie says:

    Sounds amazing!!! Might have say “to heck with Weight Watchers” (just for a day) and give it try. Thanks Megan for the delicious recipe idea.

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