Crab Macaroni and Cheese

Directions

• Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
• Macaroni: Cook the macaroni in salted water per the package directions until al dente. Drain well and set aside.
• Meanwhile, pick over the crab meat removing any shells and cartilage. Set aside.
• Sauce: In a medium-sized, heavy-bottomed saucepan, melt 1/2 cup butter over medium heat. To the melted butter, add flour, 1 1/2 teaspoons seafood seasoning, garlic salt, ground mustard, and black pepper. Mix until the flour has been absorbed by the butter, stirring constantly.
• Gradually whisk in the milk. Whisk constantly to prevent clumping.
• Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring periodically to prevent sticking.
• Turn off the heat leave saucepan on burner. Add cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
• Add the cooked pasta and crab meat to a large mixing bowl. (If you use a large pot, it can double as the mixing bowl.)
• Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
• Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
• Topping: Melt 2 tablespoons of butter in a small microwave-safe bowl. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 teaspoon seafood seasoning. (Add more or less to your taste.) Sprinkle on top.
• Place in the oven and bake for 30–40 minutes, or until the top is golden and the edges are bubbly.
• Garnish with chopped parsley just before serving.