Dinner

Maola Creamy Crab Mac And Cheese

Inspired By Our Maryland Farmers, this creamy Mac and Cheese uses three Maryland favorites: Maola Whole Milk, Maola Heavy Whipping Cream, and delicious lump crab meat.

Maryland is renowned for its rich history and love for crabs, making it a staple in many local dishes.

This National Mac and Cheese Day, we’re bringing together two beloved classics: creamy mac and cheese (made with fresh Maola milk and cream!) and succulent lump crab meat.

Our Maola Creamy Crab Mac & Cheese recipe is inspired by the hardworking local farmers who provide fresh Maola products and other high-quality ingredients.

Dive into this mouthwatering blend of flavors and experience the best of both worlds!

Ingredients

2 cups Maola Whole Milk

2 cups Maola Half & Half

1 pound medium pasta shells or rigatoni or elbow noodles

½ cup all-purpose flour

½ cup unsalted butter

2 ½ cups freshly grated sharp cheddar cheese

1 cup freshly grated Gruyere cheese

½ cup finely grated parmesan cheese

½ teaspoon freshly grated nutmeg

16 ounces lump crabmeat

Topping

2 cups crushed crackers

1 teaspoon seafood seasoning

2 tablespoons melted butter

Equipment

Mixing Bowl

9×13 inch baking dish or a 5-quart pot

Mixing Bowl

Pot

Saucepan

Whisk

Instructions

Preheat the oven to 350 degrees F. Cook the pasta in salted water according to the package directions, until it’s al dente.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook to create a roux. Cook for 2 to 3 minutes, stirring often, until the mixture is fragrant.
Slowly stream in the Maola Whole Milk, whisking the entire time. Repeat the process with the Maola Half & Half. The slower you stream it in, the easier it will thicken and come together. Continue whisking until the milk is smooth and thickened, about 5 full minutes.
Reduce the heat to low. Add all the grated cheeses except for ½ cup sharp cheddar, 1 handful at a time, stirring completely until melted before adding the next handful. Do this until all the cheese has been added.
Stir in a pinch of salt and pepper along with the freshly grated nutmeg. Taste and season the cheese sauce more if needed.
Place the pasta in a baking dish – either a 9×13 inch baking dish or a 5-quart pot. Stir in the lump crabmeat. Pour the cheese sauce on top and stir to mix it all in. Top with the remaining grated cheddar.
In a bowl, stir together the crushed crackers with the melted butter and seafood seasoning. Stir until combined. Sprinkle all over the top of the mac and cheese.
Bake for 30 to 40 minutes, until warm and bubbly and cheesy! Serve immediately.