Ingredients
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8 ounces Shell Macaroni
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½ cup (1 stick) Unsalted Butter
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½ cup all-purpose Flour
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6 cups Milk
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1 cup (4 ounces) shredded medium-sharp Cheddar Cheese
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1 cup (4 ounces) shredded Monterey Jack Cheese
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1 cup (4 ounces) grated Parmesan Cheese
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1¼ teaspoons Salt
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Pinch of freshly ground Black Pepper
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2 cups jumbo lump Crab Meat
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1 teaspoon Seafood Seasoning
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1 cup Panko
Directions
Steps
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1
Done
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Preheat the oven to 350°. Lightly oil six Lodge 9-ounce cast iron mini servers. Bring a large pot of salted water to a boil over high heat; stir in the macaroni, and cook according to the package directions until al dente (done but still firm to the bite). Drain the macaroni in a colander, and transfer to a large bowl. |
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2
Done
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Meanwhile, melt the butter in a Lodge 9-inch cast iron skillet with 2-inch-high sides over medium-low heat; slowly add the flour, stirring until it forms a thin paste (this is a roux). Slowly whisk in the milk, cooking until well blended and slightly thickened, 8 to 10 minutes (this is a classic béchamel sauce). Add ½ cup each of the cheddar, Jack, and Parmesan to the sauce, stirring constantly with a wooden spoon until the cheeses are melted and incorporated. Season with the salt and pepper; keep warm if the macaroni is still cooking. |
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3
Done
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Add the cheese sauce to the bowl with the macaroni. In a medium bowl, season the crabmeat with the seafood seasoning. Using a wooden spoon, stir the crabmeat into the pasta mixture, being careful not to break it up too much. Spoon about half the pasta mixture into the prepared servers, spreading it evenly. Sprinkle half the remaining cheddar, Jack, and Parmesan over the top. Repeat with the remaining pasta mixture and cheeses. Sprinkle the panko evenly over the top. Bake until the sauce is bubbly and the topping is golden, 12 to 15 minutes. |
