Crab Macaroni and Cheese

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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons sea salt

1 pound elbow macaroni 


2 cups chardonnay

3 cups heavy cream

2 tablespoons Dijon mustard 

Pinch sea salt 

3 cups grated Swiss cheese 

1/2 cup grated sharp Cheddar 

1/2 cup finely grated Parmesan  

1 tablespoon Worcestershire sauce 

2 teaspoons hot sauce, such as Tabasco 

1 pound lump crabmeat, picked of any shell bits 


1 cup panko breadcrumbs, toasted

1/2 cup finely grated Parmesan  

1/2 cup chopped fresh flat-leaf parsley 

1/2 cup grated Swiss cheese 


  1. Preheat the oven to 350 degrees F.
  2. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid. 
  3. For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes. 
  4. Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab. 
  5. For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.