Inspired By Our Maryland Farmers
This creamy Mac and Cheese uses three Maryland favorites: Maola Whole Milk, Maola Heavy Whipping Cream, and delicious lump crab meat
Maryland is renowned for its rich history and love for crabs, making it a staple in many local dishes.
This National Mac and Cheese Day, we’re bringing together two beloved classics: creamy mac and cheese (made with fresh Maola milk and cream!) and succulent lump crab meat.
Our Maola Creamy Crab Mac & Cheese recipe is inspired by the hardworking local farmers who provide fresh Maola products and other high-quality ingredients.
Dive into this mouthwatering blend of flavors and experience the best of both worlds!
Ingredients
1 pound medium pasta shells or rigatoni or elbow noodles
½ cup all-purpose flour
½ cup unsalted butter
2 ½ cups freshly grated sharp cheddar cheese
1 cup freshly grated Gruyere cheese
½ cup finely grated parmesan cheese
½ teaspoon freshly grated nutmeg
16 ounces lump crabmeat
Topping
2 cups crushed crackers
1 teaspoon seafood seasoning
2 tablespoons melted butter
Equipment
Mixing Bowl
9×13 inch baking dish or a 5-quart pot
Mixing Bowl
Pot
Saucepan
Whisk
Instructions
- Preheat the oven to 350 degrees F. Cook the pasta in salted water according to the package directions, until it’s al dente.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook to create a roux. Cook for 2 to 3 minutes, stirring often, until the mixture is fragrant.
- Slowly stream in the Maola Whole Milk, whisking the entire time. Repeat the process with the Maola Half & Half. The slower you stream it in, the easier it will thicken and come together. Continue whisking until the milk is smooth and thickened, about 5 full minutes.
- Reduce the heat to low. Add all the grated cheeses except for ½ cup sharp cheddar, 1 handful at a time, stirring completely until melted before adding the next handful. Do this until all the cheese has been added.
- Stir in a pinch of salt and pepper along with the freshly grated nutmeg. Taste and season the cheese sauce more if needed.
- Place the pasta in a baking dish – either a 9×13 inch baking dish or a 5-quart pot. Stir in the lump crabmeat. Pour the cheese sauce on top and stir to mix it all in. Top with the remaining grated cheddar.
- In a bowl, stir together the crushed crackers with the melted butter and seafood seasoning. Stir until combined. Sprinkle all over the top of the mac and cheese.
- Bake for 30 to 40 minutes, until warm and bubbly and cheesy! Serve immediately.
