Crab Cake Mac N Cheese

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My fiancé and I LOVE this recipe. The only thing is I use twice the cheese and I use imitation crab meat (MUCH more affordable that way!. Every time I make it for friends I have to give out the recipe!

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This recipe is so easy to make and it is very delicious. My 5 year old nephew up to my 65+ year old great grandparents gave good raves!!! The hardest part is finding the lump crab meat and the Gruyere cheese. I made it on Christmas Eve. On Christmas day I let it sit to room temp then put it in the oven and it worked out fine with everything else. I now have a new family favorite that will be made time and time again!!!! Everyone must try this!!!!

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This was fantastic we went out and got fresh Dungeness Crab the night before it was so tasty. Could have used more crab in my opinion and considering we caught it our self I should have put more in. This even got 2 thumbs up from my 9 year old Nephew!!!!

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Very, very tasty. This recipe makes a ton so be prepared to feed a crowd! It took my husband and I a few days to work our way through all of it. The only downside to this is that the ingredients (namely the crab and Gruyere can get expensive. But, it's a worthy splurge! As Rachael would say, YUM-O!!!

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OMG! BEST MAC AND CHEESE RECIPE EVER!!!!!!! The best of both worlds and I even made it with only 240 calories per gigantic serving with a few tricks... this makes me a happy, happy girl :

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The family loved it! I modified a bit. Here's what I did: used 3/4 lb. cavatappi. Sauteed onions, garlic and multi-colored peppers in a bit of olive oil. Added 1/2 lb. crab and the seasonings (forgot to add lemon zest. Made the sauce with 1 tbsp. butter and skim milk. Let it cook a bit to thicken. Used 1/2 lb. mix of cheddar, longhorn and gruyere. Tossed a handful of panko on the top and sprayed with cooking spray before baking. Baked 20 min. Put the bottle of Frank's hot sauce on the table so everyone could season to their taste. Even my 8 y/o ate everything. Served with a basic side salad with lemon balsamic. Definitely will make again.

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It was good, but not great. I love crab cakes - I love mac and cheese - this was neither. Perhaps if it had been called "creamy baked pasta with crab" I would not have been as disappointed. I was really craving crab and this recipe sounded so yummy. I should have just made crab cakes ... then made mac and cheese the next night.

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We have made this several times and we love it. We also add extra crab and double the Panko / Franks topping. I will need to try it with Cilantro. I bet that was good. I love cilantro.

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This is a great recipe. I have made it a couple times and I have tried a few mods that my family really loves. First...I go with a pound of crab instead of the 3/4 of a pound shown in the recipe...yes crab is pricey...I have tried it with the fake crab, you know Krab with a K...still pretty dang good. If it is for a typical family meal, I use the fake crab...kids can’t tell the dif, but for adults I go for the real McCoy...I also decrease the amount pasta to 3/4 of a pound...basically we like our cheese to crab to pasta ration to be more on the cheese and crab side. I also like to double the amount of the franks/bread crumb crunch on top...I love franks and usually use more like 6 oz., but that is me...this makes the crust have a good kick, but the creamy cheese sauce will cool the burn in your mouth right down. Finally, try swapping cilantro for the parsley...mmm!

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Slam dunk! This is a little complicated with all the ingredients, and 3 different pots, but worth every bit of effort! Just delicious! Creamy, with just the right amount of crab, every taste stands out in the dish. My whole family LOVED it!!!