Dungeness Crab Mac n Cheese
½ lb elbow macaroni
2 cups milk
3 Tbsp unsalted butter
¼ cup all-purpose flour
2 cups Gruyere cheese, grated
1 cup extra-sharp Cheddar cheese, grated
1 tsp salt
½ tsp freshly ground black pepper
Pinch of ground nutmeg
¾ lb cooked Dungeness crab meat
½ cup toasted breadcrumbs
2 tsp fresh thyme, chopped
- Preheat the oven to 375°F.
- Add pasta to a large pot of salted boiling water and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk over low heat in a small saucepan. In a large pot over medium-low heat, melt butter. Once butter has melted, add the flour. Cook for 2 minutes, stirring with a whisk.
- Add the hot milk to the large pot and cook for a minute or two more, whisking continuously until the sauce has thickened and is smooth. Remove from heat and add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked pasta and crab and stir well. Place the mixture in 4 gratin dishes or a medium-sized oven-safe dish.
- Sprinkle evenly with breadcrumbs and thyme and bake for 30 to 35 minutes, or until bubbly and browned on the top.