I spent the day being an adult … not that I’m not all the time, but the not fun part of being an adult. Car repairs. I’m fairly certain the most stoic of grown ups has shed a tear or two over just the right unexpected car dilemma. And, once you’ve paid and gotten back on the road … I think you’re entitled to a little self-indulgence. What on earth could be better a fit splurge than crab and mac & cheese? Nothing. That’s what.

This ain’t your Momma’s mac + cheese … it’s got a few twists (literally).

Crab Stuffed Mac + Cheese

What you’ll need:

• 16 oz. Cavatappi pasta, cooked al dente & drained
• 2 cups of shredded gruyere cheese
• 1 handful chopped Italian parsley
• 1 cup of panko
• 16 oz. lump crab meat
• 1 stick of butter
• 3 tbps flour
• 3 shallots minced
• zest & juice of 1 lemon
• 2 cups heavy cream
• 3 cups fontina shredded
• healthy dash of your favorite hot sauce (I used Frank’s here)
• 1 tbsp of quality dijon mustard
• 1 tbsp quality of olive oil
• salt & pepper
• a smidge of nutmeg
• truffle oil drizzle (optional)

What you’ll do:

1. Sautee shallots in 1 tbsp of the olive oil until fragrant & tender
2. Combine crab meat, hot sauce, dijon, lemon zest, lemon juice and shallots. (Careful not to over mix – you want lump crab meat not shreds). Set aside.
3. Combine shredded gruyere, panko, parsley, and the remainder of your olive oil. Set aside.
4. Melt butter and whisk in flour over medium heat. Add heavy cream and fontina. Continue to whisk so nothing sticks! Throw in your smidge of fresh ground nutmeg.
5. Combine your cooked pasta with the crab mixture in a casserole dish.
6. Pour your sauce over the crab mixture.
7. Next top with the panko mixture.
8. Bake at 350 for about 20 minutes or until the topping is golden brown & bubbling on the sides.
9. Let stand for 10 minutes before digging in. Top with a drizzle of truffle oil.
10. Enjoy!