King Crab Mac & CheeseFit for a king: King crab in Mornay sauce tops this elegant mac and cheese.




Category Main Page
Articles & Reviews



Main Nibbles

Main Page
Articles & Reviews Of Foods From A To Z



Product Reviews

Link to Other Sections:
Newsletter, Marketplace,
Food Fun, Home Zone




June 2008

Product Reviews / Main Nibbles / Pasta

Gourmet Macaroni And Cheese Recipes

Recipe III: King Crab Mac & Cheese Casserole




King Crab Mac & Cheese Casserole Recipe

Cameron Griffiths was the 2007 San Francisco Area Regional Winner of the Tillamook Macaroni & Cheese Recipe Contest with this sumptuous recipe: king crab mac & cheese in a Mornay sauce (adding cheese to a Béchamel, a classic white sauce, creates a Mornay, or cheese sauce).


  • 1 pound cooked king crab (5 large legs)
  • 1 pound large elbow macaroni
  • 1-1/2 cups medium Cheddar cheese
  • 1-1/2 cups Colby Jack cheese
  • 3 ounces Parmesan cheese, shredded
  • 8 tablespoons butter (1 stick) plus extra to grease baking dish
  • 2 cups half and half
  • 1 slice stale white bread, grated
  • 3 tablespoons bread crumbs
  • 4 tablespoons all-purpose flour
  • 2 tablespoons yellow onion, chopped
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • Snipped chives for garnish


  1. Chop, shred and measure all ingredients so they are ready to mix.
  2. Preheat oven to 350°F.
  3. Bringing a large pot of salted water to boil for macaroni (about 8 minutes). During this time, start making the Béchamel (white sauce). In a medium saucepan, melt 4 tablespoons of butter, then add 4 tablespoons of flour and stir. Add 2 cups of half and half in increments, stirring continuously. Add 1/2 teaspoon of nutmeg, 1/2 cup of Cheddar and Colby Jack cheeses and 1/2 teaspoon pepper. Keep mixing until blended, turn off heat, cover saucepan and let stand.
  4. Combine the remaining 3 cheeses, then divide into 3 even amounts.
  5. Drain the elbow macaroni and put it back into the pot. Add 2 tablespoons of butter and the [now] Mornay sauce; mix thoroughly.
  6. Grease a casserole dish. Begin with a layer of 1/3 of the pasta mix, then a layer of 1/3 of the cheese, then another layer of pasta mix, another layer of cheese, and the remaining pasta mix. Spread the rest of the cheese on top.
  7. Bake for 35 minutes.
  8. In a sauté pan on medium heat, melt 2 tablespoons of butter, then add the chopped garlic and onion; sauté, do not brown. Add the shredded crab for 2 minutes, then add the 3 tablespoons of breadcrumbs and mix thoroughly.
  9. Remove dish from oven and place crab and ingredients onto pasta. Top dish with remaining cheese and, finally, top with the grated white bread crumbs.
  10. Put dish under broiler until golden brown. Let stand before serving. Garnish with snipped chives. Serves 8.

NEXT RECIPE: Mi Casa Chicken Pasta

In fact, many award-winning recipes use other shapes.
See the different pasta shapes in our


Recipe Tillamook. Other material