Description
This one pot baked crab mac & cheese is a creamy, cheesy comfort dish combining tender pasta, succulent lump crab meat, and a crispy cracker topping. Perfect for seafood lovers looking for an indulgent yet easy-to-make meal, it balances rich dairy flavors with Old Bay seasoning and a kick of pepper jack cheese, baked to golden perfection.
Ingredients
Pasta and Sauce
- 12 oz short cut pasta
- 4 cups water, plus more as needed
- 1 tbsp Old Bay seasoning
- 1 tsp dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp butter
- 2 oz cream cheese, softened
- 2 tsp corn starch
- 1 1/2 cups whole milk
- 1 lb lump crab meat
- 2 cups shredded cheddar cheese
- 2 cups shredded pepper jack cheese
Topping
- 1 1/2 cups Ritz crackers, crumbled
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the mac and cheese.
- Cook Pasta: Bring 4 cups of water with 2 teaspoons of salt to a rolling simmer. Add the short cut pasta and cook according to package instructions, keeping the pasta water in the pot (do not drain).
- Season and Melt Cheese Base: Lower the heat to medium-low. Stir in Old Bay seasoning, Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper. Add the softened cream cheese and 2 tablespoons of butter, stirring until fully melted and combined.
- Thicken Sauce: Remove about 1 tablespoon of the hot pasta liquid and whisk in the corn starch until dissolved. Pour this slurry back into the pot along with the lump crab meat and whole milk, stirring until the sauce thickens slightly. Then fold in half of the shredded cheddar and pepper jack cheeses.
- Prepare Topping: In a separate bowl, combine the crumbled Ritz crackers with melted butter, garlic powder, onion powder, and a pinch of salt and pepper. Toss to evenly coat.
- Assemble and Bake: Sprinkle the remaining shredded cheeses evenly over the pasta mixture. Then top with the buttered cracker crumbs. Transfer the pot or baking dish to the oven and bake for 12-15 minutes until the cracker topping is deeply golden and the cheese is bubbly and melted.
- Rest and Serve: Remove from the oven and let the crab mac and cheese rest for 10 minutes before serving to allow it to set and cool slightly.
Notes
- Do not drain the pasta water, as it helps build the creamy sauce.
- You can substitute lump crab meat with canned or fresh crab if preferred.
- Adjust Old Bay seasoning to taste if you prefer more or less spice.
- For a crispier topping, broil for 1-2 minutes at the end, watching closely to avoid burning.
- This dish can be made ahead and baked just before serving.
