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Crab Mac and Cheese is the ultimate indulgence, combining creamy, cheesy pasta with the sweet, delicate flavor of crab. Perfect for a cozy dinner or a special occasion, this recipe takes comfort food to the next level!

crab mac and cheese in white serving dish

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There’s just something special about mac and cheese! It’s warm, cheesy, and always a crowd-pleaser.

But how can you make it even better? Add crab meat! This Crab Mac and Cheese brings together everything I love about comfort food with the richness of seafood. It’s a little bit fancy and a whole lot of delicious, perfect for sharing or just treating yourself, and another option is our delicious Imitation Crab Soup.

Why I love this recipe

The mix of sharp cheddar, gruyere, and parmesan gives it so much cheesy flavor.
Adding crab meat brings in a sweet, delicate flavor that makes this mac and cheese feel special.
The Old Bay Ritz cracker topping is the perfect finishing touch: buttery, crunchy, and seasoned for a little kick.

For a different flavor profile, try our Crock Pot Vegetable Soup and Broccoli Cheese Soup.

Ingredients

elbow macaroni noodles
unsalted butter
all-purpose flour
milk
heavy whipping cream
cheeses – cheddar cheese, Gruyere cheese, Parmesan cheese
salt & pepper
lump crab meat
Ritz crackers
old bay seasoning

Leftover crab meat? Try our Maryland-style crab cakes or creamy crab soup.

Step by step

First, preheat your oven to 350°F. Prepare the pasta al dente according to the package instructions, drain, and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, add in the flour and whisk to create a roux. Stir constantly for 2-3 minutes as the mixture cooks.
Gradually pour in the milk, whisking continuously as it combines. Follow with the heavy cream, adding it slowly while still whisking. Simmer the sauce for about 5 minutes, whisking often, until it thickens.
Lower the heat, and add in 2 cups of the cheddar, Gruyere, and Parmesan cheese, stirring until each addition is fully melted. Season with salt and pepper, tasting to adjust as needed.
In a 9×13-inch baking dish, add the cooked pasta and crab meat, stirring them together. Pour the cheese sauce over the pasta mixture, and stir again to combine. Sprinkle the remaining 1/2 cup of cheddar on top.
In a medium bowl, mix the cracker crumbs, Old Bay seasoning, and melted butter. Spread this mixture evenly over the mac and cheese.
Bake for 35 minutes or until the dish is bubbly and the topping has turned golden brown.

Tips for best results

Use freshly shredded cheese for the creamiest sauce as it melts more smoothly.
Be sure to whisk constantly when making the roux to prevent lumps.
Gently fold in the crab to keep the meat intact and prevent it from breaking up too much.
Let the mac and cheese cool for a few minutes after baking; this helps the sauce set slightly for better serving.
Garnish with chopped parsley or chives if desired.

serving spoon full of crab mac and cheese

Variations

For a bit of color and extra flavor, add some diced bell peppers or green onions.

You can also try smoked cheddar for a hint of smokiness, which pairs beautifully with crab. If you prefer a spicier version, sprinkle in a pinch of cayenne pepper or red pepper flakes.

Serving suggestions

This recipe is hearty enough to serve on its own, but it’s also wonderful as a side dish with roasted veggies or a brussel sprout salad and a tasty steakhouse-style steak.

Storage

Store letovers in an airtight container in the fridge for up to three days.

Reheat gently in the oven or microwave, adding a splash of milk to help keep the sauce creamy.

I do not recommend freezing this recipe.

If you try this recipe please comment and rate it below, I love hearing from you!