Crab Mac and Cheese


  • ½ pound (8oz) elbow shaped pasta
  • 2 tablespoons cornstarch
  • 1 ½ tablespoon Old Bay seasoning
  • ½ teaspoon dry mustard
  • 3 cups milk
  • 2 tablespoons butter
  • 2/3 cup asiago cheese , shredded
  • 2/3 cup fontina cheese , shredded
  • 2/3 cup raclette cheese , shredded
  • ½ pound (8oz) lump crab


  1. Preheat oven to 375°F. Drain lump crab and set aside. Boil pasta in salted water for about 6 minutes. Drain and set aside. Combine cheese in a small bowl (you should have 2 cups total)
  2. In medium saucepan, combine cornstarch, Old Bay seasoning and dry mustard over medium heat. Stir in milk until smooth. Add butter, stirring constantly. Bring to a boil over medium-high heat. Boil 1 minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add cooked pasta. Gently fold in lump crab. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. Bake uncovered 25 minutes, or until lightly browned.