Ingredients:

  • 1 lb cavatappi pasta
  • 1 lb fresh lump crab meat
  • 1 tbsp lemon juice
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 2 cups sharp white cheddar, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 cup Fontina cheese, freshly grated
  • 1 tsp Old Bay seasoning
  • 1/2 tsp dry mustard powder
  • 1/4 tsp nutmeg, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, finely grated
  • 1 tbsp fresh parsley, minced

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease your baking dish.
  2. Boil the cavatappi in heavily salted water for 2 minutes less than the package directions until it has a firm bite. Note: It will finish cooking in the cheese sauce.
  3. In a small bowl, gently toss the crab meat with lemon juice. Note: Handle carefully to keep the lumps intact.
  4. Melt 4 tbsp butter in a large pot over medium heat, then whisk in the flour for 1 minute until it smells slightly nutty.
  5. Slowly pour in the warmed milk and heavy cream, whisking constantly until the sauce thickens and coats a spoon.
  6. Turn the heat to low and stir in the cheddar, Gruyère, Fontina, Old Bay, mustard, and nutmeg until the cheese is completely silky.
  7. Fold the par cooked pasta into the cheese sauce until every spiral is filled.
  8. Gently fold in the crab meat, being careful not to break the pieces into shreds.
  9. Transfer the mixture to the baking dish. Combine panko, melted butter, and Parmesan, then sprinkle it over the top.
  10. Bake for 25 to 30 minutes until the edges sizzle and the top is golden brown.