Ingredients:

  • 1 lb Cavatappi pasta
  • 1 lb lump crab meat
  • 2 cups sharp white cheddar, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 3 cups whole milk, room temperature
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter
  • 1 tsp Old Bay Seasoning
  • 1 cup panko breadcrumbs
  • 1/2 tsp dry mustard
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp melted butter
  • 1/2 tsp smoked paprika

Instructions:

  1. Boil the pasta. Cook 1 lb Cavatappi in salted water until 2 minutes before al dente.
  2. Start the roux. Melt 4 tbsp unsalted butter in a large pot, then whisk in 1/4 cup flour until it smells slightly nutty.
  3. Whisk the milk. Slowly pour in 3 cups room temperature milk, whisking constantly until the sauce thickens and coats a spoon.
  4. Season the base. Stir in 1/2 tsp garlic powder, 1/2 tsp dry mustard, and 1 tsp Old Bay until fragrant.
  5. Melt the cheese. Remove from heat and stir in 2 cups cheddar and 1 cup Gruyère until the sauce is velvety and smooth.
  6. Fold the crab. Gently stir in 1 lb lump crab meat and minced chives until just combined.
  7. Combine and transfer. Toss the pasta with the sauce and pour into a greased baking dish.
  8. Prepare the topping. Mix 1 cup panko, 2 tbsp melted butter, 1/4 cup Parmesan, and 1/2 tsp smoked paprika until evenly moistened.
  9. Bake the dish. Top the pasta and bake at 180°C (350°F) for 20 minutes until the edges sizzle and the top is golden.