Ingredients
- Salt
- 1 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons butter
- 3 ribs celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 1/2 small red bell pepper, seeded and finely chopped
- 3 to 4 cloves garlic, finely chopped
- 1 bay leaf
- About 2 tablespoons freshly chopped thyme leaves, several sprigs
- About 1 tablespoon grated lemon zest
- Freshly ground black pepper
- 3/4 pound fresh lump crabmeat, picked for shells and flaked
- 1 tablespoon seafood seasoning (recommended: Old Bay)
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- Freshly grated nutmeg, to taste
- 1 tablespoon Dijon mustard
- 1/3 pound, about 1 rounded cup grated sharp white Cheddar
- 1/3 pound, about 1 rounded cup shredded Gruyere or Swiss cheese
- 3 tablespoons hot sauce (recommended: Frank's Red Hot)
- 1 cup panko bread crumbs
- A generous handful flat-leaf parsley, finely chopped
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Description
Food Network Invites You To Try This Crab Cake Mac N Cheese Recipe From Rachael Ray.
Food Network
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