The hype I experienced around this recipe was a deep-sea adventure into my emotions.
Happy Tuesday, all! Fucking MAN am I thrilled to finally share this. I’ve hoarded this delightful, comforting, melty beauty for a few weeks, and for no reason other than I felt like it, it’s time to dish him out to the world.
One Pot Baked Crab Mac & Cheese, using real crab, a buttload of cheddar and pepper jack cheeses, and a perfect spice mix to amp up the tropical vibes of the skillet. All done in under an hour. The single-pot format makes for a seamless preparation from start to finish: no pre-boiling, no haphazard mixing (well, if you’re me, every action is haphazard), and simple ingredients.
Plus, that cracker crumble atop? Just perfect. He’s showing out just enough for a crunchy restaurant-worthy finish, but not so much to overpower the main event.
Ugh, okay, I don’t wanna talk anymore, I just want you to FEAST.
Crab Ass
Mister Fancy Pants over here is truly not a complicated fixture. I mean, shit, you barely need to chop anything.
First, measure about 4 cups of water and some salt into your skillet and bring to a simmer. Pour in your choice noodles – I like shellbows best, but use your fave – and cook according to box directions. You will have some liquid left in the pan when the pasta is done. DO NOT DUMP IT OUT.
Next, turn your heat down a bit and dump in your trusty seasoning mix: Old Bay, dijon mustard, garlic and onion powders, and a little bit of salt and pepper. Stir, then add a couple pats of butter and softened cream cheese, stirring until both incorporate as evenly as your beady little eyes can register.
A note about the cream cheese. Sometimes, our friendly block of dairy can be especially stubborn in hot liquids, specifically by separating into weird lumps. I prevent this by stirring a bit of the hot water from the pasta into the cream cheese to pre-melt and “temper” the dairy so it doesn’t curdle.
Remove about a tablespoon of the water from the pot and whisk in a small bowl with the cornstarch. This slurry will help thicken your mac. Pour in the slurry along with whole milk, your crab meat, and 1 cup each of cheddar and pepper jack cheeses.
Honestly, you can switch out the pepper jack for another choice block if you’d like. Gouda, mozzarella, or gruyere, which is the gold standard. Blah blah. I’d keep the sharp cheddar, however.
Crumby Attitude
The cracker crust is imperative for a solid seafood mac experience. Else yes, you will have a crumby disposition towards your mac. If you’re a dramatic ho, at least.
Toss some crushed Ritz crackers (or a similar brand of buttery yellow round) with melted butter, garlic powder, and onion powder. Of course, a touch of salt and pepper, too.
Make sure your oven is heated to 425. Sprinkle onto your mac the remaining cheeses, and evenly spread the cracker crumb. Bake 12-15 minutes until the top is slightly caramelized, golden, and the crackers are darkened a bit and crisp.
Let rest about 10 minutes – the mac has worked hard, he earns a break – then scoop and ENJOY DAMN IT.
Leftovers? Mac and cheese keeps great for 5 days in the fridge, or the freezer for about 3 months. The cheese texture may change a bit, and the pasta probably soaked up all the liquid so it may be a bit drier. To solve, add about 1-2 tablespoons of milk into a microwave-safe dish, containing one mac serving, and reheat gently in 1 minute increments. The top won’t be as crusty, but the pasta will taste great.
Crab substitute? I get that lump crab and claw meat are expensive. If our of your budget, I suggest swapping out half of the lump crab with cooked shrimp, chopped if large, or surimi (imitation crab). You can also use surimi for the whole recipe. It’ll still be good!
Hope you love this as much as you love me!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Nick-MAC-paddywack give a girl a carb:
Baked One Pot Broccoli Cheddar Mac & Cheese
Stovetop Buffalo Cheddar Mac n’ Cheese
No-Boil Spinach Artichoke Mac n’ Cheese
one pot baked crab mac & cheese
Ingredients
- 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
Ritz cracker crumble
- 1 1/2 cups Ritz crackers, crumbled
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Preheat oven to 425 degrees.
- Bring the water and 2 teaspoons of salt to a rolling summer. Pour in the pasta and cook according to package directions. Do not drain the water.
- Reduce the heat to medium-low. Stir in the Old Bay, dijon mustard, garlic powder, onion powder, and a big pinch of salt and pepper. Then, stir in the cream cheese and butter until both are melted.
- Remove about 1 tablespoon of the hot liquid from the pot. Whisk in the corn starch until dissolved into a slurry. Pour into the pot along with the crab meat and whole milk and stir until the sauce thickens slightly. Stir in half of each cheese.
- In a bowl, toss the crackers with the melted butter, garlic powder, onion powder, and a pinch of salt and pepper.
- Sprinkle the remaining cheese and the cracker crumbs on top of the pasta. Bake 12-15 minutes until the crumbs are deeply golden and the cheese is melted, bubbly, and gooey. Let sit 10 minutes before scooping and serving!
