Ingredients
6 ounces penne pasta
8 ounces Beecher's Flagship cheese, grated (about 2 cups)
1-1/2 cups milk
2 ounces Beecher's Just Jack cheese, grated (about 1/2 cup)
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons unsalted butter
1/4 teaspoon Kosher salt
1/4 teaspoon chili powder
Pinch garlic powder
1/2 cup Dungeness crab meat
3 tablespoons Old Bay Breadcrumbs (recipe follows)
2 tablespoons Remoulade (recipe follows)
Old Bay Breadcrumbs
Makes 1 cup
2 ounces Panko breadcrumbs
Old Bay Seasoning, to taste
1-1/2 tablespoons extra-virgin olive oil
Remoulade
Makes 1-1/2 cups
1 egg yolk
1/4 cup lemon juice
1/4 cup ketchup
1 tablespoon Dijon mustard
1/2 tablespoon Old Bay seasoning
3/4 cup expeller-pressed safflower oil
Instructions
- Preheat oven to 350˚F.
- Cook penne 2 minutes less than package directions. Rinse in cold water and set aside.
- Melt butter in a heavy bottomed saucepan over medium heat. Whisk in flour. Continue whisking and cook for 2 minutes. Slowly add milk while whisking. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat.
- Add 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/4 tsp. chili powder, and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes.
- Combine pasta and sauce in a large bowl and mix carefully. Fold in Dungeness crab meat. Scrape into an 8-inch baking dish. Sprinkle with remaining cheese, chili powder, remoulade, and breadcrumbs.
- Bake, uncovered, for 20 minutes. Let Mac & Cheese sit for 5 minutes before serving.
Old Bay Breadcrumbs
Makes 1 cup
- In a mixing bowl, combine the panko crumbs, Old Bay seasoning, and olive oil. Thoroughly mix ingredients.
Use immediately or store at room temperature for up to 2 weeks.
Remoulade
Makes 1-1/2 cups
- To a food processor, add the egg yolk, lemon juice, ketchup, Dijon mustard, and Old Bay seasoning. Process for 20 seconds or until the ingredients are thoroughly combined. While processing, slowly add safflower oil to the mixture. (Make sure not to add the oil too quickly or the sauce will not evenly thicken up.)
- If the mixture is too thick, thin out with a small amount of warm water, 1 tablespoon at a time.
Use immediately or refrigerate for up to 5 days.