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Razzle Dazzle Life » Uncategorized

CRAB MAC N' CHEESE

This post was last updated on September 19, 2024 at 3:55 pm

October 28, 2019 by Tamara J. 19 Comments

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Crab mac and cheese is made with three cheeses, and butternut squash puree for a super creamy, cheesy, savory dish. Serve this cozy comfort food as a side dish or entree at holiday dinners and celebrations.

If you're craving crab then you should try these Grilled King Crab Legs with garlic butter sauce and Air Fryer Crab Rangoon next!

Jump to:
  • Crab mac and cheese ingredients:
  • How to Make Crab Mac n' Cheese: 
  • Tips for the Best Crab Mac N Cheese Recipe
  • 📖 Recipe
overhead view of a bowl of crab mac n' cheese

Having made my Southern Macaroni and Cheese more times than I can count, crab mac n' cheese is the perfect spin on the traditional soul food favorite. So make your delicious mac and cheese recipe even better with the inclusion of succulent lump crab and butternut squash puree.

Impress your family and friends during Thanksgiving and Christmas with this delectable side dish. Or elevate a casual weeknight dinner with this easy crab mac' n cheese as the main course!

My variation comes from a good "foodie friend" of mine, Capri Lilly from Good Food Baddie. She recently rolled out her Butternut Squash Mac and Cheese, and I knew I had to try it! Even better, she has a great tutorial on her YouTube channel to show you how to make it.

southern macaroni and cheese

Why you will love this crab mac and cheese recipe:

It's a healthier mac and cheese. Crab macaroni and cheese with butternut squash is a nutritious alternative to traditional mac and cheese. It's a delicious way to up your vegetable intake and sneak in some nutrition for picky eaters.

It's an affordable way to indulge. Crab can be costly. Rationing it out in a baked crab mac n' cheese is a great way to make this delicacy stretch!

It's easy to make. Simply roast butternut squash, puree it, add cheese and crab then bake! In less than an hour, it will be on the dinner table.

overhead view of bowls of crab mac and cheese

What does butternut squash mac and cheese taste like? 

Although butternut squash is not absolutely necessary, it is HIGHLY recommended. If you have never had butternut squash, rest assured, the flavor is not overpowering at all. In fact, it is hardly noticeable.

Butternut squash is roasted and pureed, and then added to the cheese sauce for the most delicate, creamy texture.

roasted butternut squash on a baking sheet

Crab mac and cheese ingredients:

  • Pasta: Use elbow, cavatappi, or shell pasta.
  • Onion: Dice the onions before adding them to the mixture.
  • Butter: Use unsalted.
  • All-purpose flour: This is used to make a roux, which helps to thicken the sauce.
  • Milk: You can use heavy cream instead if you prefer.
  • Crab meat: You can use prepacked lump crab meat, freshly cracked crab legs, or even imitation crab. Possible substitutions include shrimp and lobster. Or you could make it a seafood mac and cheese and include all three!
  • Butternut squash: Season it with salt and pepper, drizzle it with olive oil then roast it. After that, it's pureed. (See roasting instructions below.)
  • Cheese: I love to blend cheeses. For this recipe, I used sharp cheddar cheese, smoked gouda, and Monterey jack cheese. I also used Velveeta melted cheese for a velvety smooth finish.
  • Seasoning: You can season the macaroni and cheese however you'd like. I keep it simple with seasoned salt, black pepper, ground sage, garlic powder, and paprika.

How to Make Crab Mac n' Cheese: 

How to Roast Butternut Squash

  • Preheat oven to 375 degrees. Cut the butternut squash in half, lengthwise. Using a spoon, scoop out the stringy part and the seeds and discard.
  • Place the butternut squash, skin side down, onto a baking sheet. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper, and drizzle with 1 tablespoon olive oil. Place in the oven and roast for 20 minutes.
slicing Butternut Squash
  • While the squash is roasting, prepare to make the crab mac and cheese. Boil water in a large stock pot. Once water is boiling, add pasta and cook for about 10-15, or until it is al dente. Reserve about 2 cups of the cooking water and set it to the side. Drain and rinse pasta with cool water to stop the cooking process.

Make the Cheese Sauce

  • Melt 1 tablespoon of butter in a saucepan over medium-low heat. Add the diced onions and cook until they are translucent. When the onions are translucent, add 4 more tablespoons of butter to the saucepan to melt. Once melted, begin sprinkling in the flour a little bit at a time.
diced onions being sauteed
  • Whisk the flour into the butter into all of the butter is absorbed, it should have a creamy texture- along with the texture of onion. Slowly whisk in the milk or cream. If the mixture becomes too thick, add in a little bit of the reserved cooking water.
preparing a roux for mac and cheese

Butternut Squash Puree

  • Scoop the cooled squash out of the shell with a spoon, and add it to a blender. Add 2-3 tablespoons of the reserved cooking water as well. Next, blend on high for 1 minute until a semi-thick puree is formed. Pour the butternut squash puree into the milk mixture.
butternut squash puree
  • Start to add in the cheese, a little bit at a time. Mix well using a sturdy spoon. Once all of the cheeses are added, add all of the seasonings and mix them in well. Remove cheese mixture from the heat.
three cheese blend for mac and cheese
  • Reduce the oven to 350 degrees. Lightly spray and 9x11 baking dish with non-stick cooking spray. Pour your pasta shells into the baking dish, and add the crab meat. Combine the crab meat with the pasta until evenly distributed.
  • Pour the cheese sauce over the pasta and crab, and combine well. Bake uncovered for 15 minutes.
crab mac n' cheese
*Adding extra butter to the top is not necessary, but it aids in the creaminess and browning while it cooks. 
  • Remove from the oven and let it rest for 10 minutes, and sauce will continue to thicken.

Tips for the Best Crab Mac N Cheese Recipe

  • When choosing the best butternut squash, ensure it is solid and heavy for its size.
  • Shred your own chees because pre-shredded cheese tends to have a waxy coating that makes it harder to melt. Plus, it doesn't taste as good.
  • Remember to season your crab mac and cheese. Salt and pepper are essential but you can use other spices and herbs to add even more flavor.
  • Use reserved pasta water to thin out the cheese mixture if it gets too thick.
  • To reheat leftovers, pour a bit of milk into the bowl before placing it in the microwave. Reheat for one minute then stir and reheat in 30 minute intervals until it reaches your desired temperature. This prevents the mac and cheese from drying out.

📖 Recipe

macaroni and cheese with crab in a bowl with a spoon next to it

Creamy Crab Mac and Cheese

Crab mac and cheese is made with three cheeses, and butternut squash puree for a super creamy, cheesy, savory dish. Serve this cozy comfort food as a side dish or entree at holiday dinners and celebrations.
Print Recipe SaveSaved! Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Course: Side Dish
Cuisine: American
Keyword: crab, crab mac and cheese, macaroni and cheese, side dish
Servings: 6 servings
Calories: 614kcal
Author: Tamara J.

Ingredients

  • 1 box Elbow or shell pasta
  • 1 medium Onion diced
  • 1 stick of Unsalted butter (or 8 tablespoons)
  • 2-3 tablespoons All purpose flour
  • 2 cups Milk or heavy cream
  • 1 ½ cups Crab meat
  • 2 cups Butternut squash pureed (optional, see roasting instructions below)
  • 1 cup Sharp cheddar cheese shredded
  • 1 cup Smoked gouda shredded
  • 1 cup Monterey jack cheese shredded
  • ½ cup Velveeta melted cheese
  • 1 tablespoon Seasoning salt
  • 1 tablespoon Black pepper
  • 1 teaspoon Ground sage
  • 1 teaspoon Garlic powder
  • 1 teaspoon Paprika

Butternut Squash

  • 1 tablespoon Olive oil
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper

Instructions

  • ROASTING BUTTERNUT SQUASH: Preheat oven to 375 degrees. Cut the butternut squash in half, lengthwise. Using a spoon, scoop out the stringy part and the seeds and discard.
  • Place the butternut squash, skin side down, onto a baking sheet. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper, and drizzle with 1 tablespoon olive oil. Place in the oven and roast for 20 minutes.
  • While the squash is roasting, boil water in a large stock pot. Once water is boiling, add pasta and cook for about 10-15, or until it is al dente. Reserve about 2 cups of the cooking water and set it to the side. Drain and rinse pasta with cool water to stop the cooking process.
  • Melt 1 tablespoon of butter in a saucepan over medium-low heat. Add the diced onions and cook until they are translucent. When the onions are translucent, add 4 more tablespoons of butter to the saucepan to melt. Once melted, begin sprinkling in the flour a little bit at a time.
  • Whisk the flour into the butter into all of the butter is absorbed, it should have a creamy texture- along with the texture of onion. Slowly whisk in the milk or cream. If the mixture becomes too thick, add in a little bit of the reserved cooking water.
  • BUTTERNUT SQUASH PUREE: Scoop the cooled squash out of the shell with a spoon, and add it to a blender. Add 2-3 tablespoons of the reserved cooking water as well. Blend on high for 1 minute until a semi-thick puree is formed. Pour the butternut squash puree into the milk mixture.
  • Start to add in the cheese, a little bit at a time. Mix well using a sturdy spoon. Once all of the cheeses are added, add all of the seasonings and mix them in well. Remove cheese mixture from the heat.
  • Reduce the oven to 350 degrees. Lightly spray and 9x11 baking dish with non-stick cooking spray. Pour your pasta shells into the baking dish, and add the crab meat. Combine the crab meat with the pasta until evenly distributed.
  • Pour the cheese sauce over the pasta and crab, and combine well. Bake uncovered for 15 minutes.
  • Remove from the oven and let it rest for 10 minutes, and sauce will continue to thicken.

Notes

Butternut squash can be omitted, but it adds an amazing creamy texture to the finished mac n' cheese, so it is highly recommended.
Use more or less crab if desired.
Cooking times may vary based off of oven settings. Mac n' cheese is done when the top is golden brown. Sauce will thicken once it sits for a bit.

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Nutrition

Serving: 1 | Calories: 614kcal | Carbohydrates: 31g | Protein: 28g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 14g | Cholesterol: 152mg | Sodium: 1585mg | Fiber: 4g | Sugar: 8g
Did you make this recipe?Please leave a comment on the blog and tag me in your photo on Instagram or Facebook!

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Thanks for sharing!

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Comments

    5 from 4 votes (3 ratings without comment)

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    Recipe Rating




  1. Tamara | The Gutz Life says

    November 06, 2019 at 12:38 am

    This sounds amazing. I am very eager to try the squash with it! Will be adding it into our dinner rotation next week.

    Reply
    • Tamara J. says

      November 06, 2019 at 2:56 pm

      Thank you! I hope you enjoy it.

      Reply
  2. Jazz says

    November 05, 2019 at 4:09 pm

    This looks delicious! I never would have guessed butternut squash was included.

    Reply
    • Tamara J. says

      November 06, 2019 at 2:57 pm

      Thank you. You can hardly taste the butternut squash, but it adds this extra creamy layer to the mac n' cheese!

      Reply
  3. LaKita says

    November 02, 2019 at 6:29 pm

    This looks so GOOD!! Nice way to change up regular mac and cheese. Saving this recipe for later.

    Reply
    • Tamara J. says

      November 05, 2019 at 3:09 pm

      Great! You will enjoy it.

      Reply
  4. Adri Ruff says

    November 02, 2019 at 2:56 am

    I’ve never considered putting butternut squash in my macaroni and cheese, but now I’m super eager to try it!

    Reply
    • Tamara J. says

      November 05, 2019 at 3:10 pm

      I believe you will love it! The butternut squash adds a certain creaminess that the cheese sauce alone doesn't!

      Reply
  5. Katrina Adams says

    November 02, 2019 at 1:36 am

    Yes, Mac and Cheese is a Southern Side for sure!!! I love your remix on a classic recipe!!

    Reply
    • Tamara J. says

      November 05, 2019 at 3:10 pm

      Thank you, it was mighty delicious!

      Reply
  6. SHANIKA says

    November 01, 2019 at 6:28 am

    This Crab Mac + Cheese looks so good and I love how easy it is to make!

    Reply
    • Tamara J. says

      November 05, 2019 at 3:10 pm

      Thank you, couldn't be any easier!

      Reply
  7. Aline says

    October 31, 2019 at 9:16 pm

    5 stars
    This recipe looks so great and perfect for the Fall!

    Reply
  8. Brittany Fiero says

    October 31, 2019 at 1:52 am

    This dish looks creamy and delicious. The butternut squash seems like a unique addition. I'll have to try.

    Reply
    • Tamara J. says

      November 05, 2019 at 3:11 pm

      It's amazing! It adds such a creamy layer that the cheese alone doesn't provide!

      Reply
  9. Marta says

    October 30, 2019 at 9:11 pm

    Velveeta in mac and cheese is a must! And I love the addition of crab meat!

    Reply
    • Tamara J. says

      November 05, 2019 at 3:11 pm

      Absolutely!

      Reply
  10. Nancy lancaster says

    October 29, 2019 at 7:24 pm

    All your food looks wonderful!

    Reply
    • Tamara J. says

      October 30, 2019 at 3:49 pm

      Thank you Nancy, that means a lot to me!

      Reply

HEY, Y'ALL!

I'm Tamara! I'm a Southern girl who has cooking in her blood. A wife and busy mom of four awesome kids. I love sharing fun family ideas, money saving life hacks, and have a variety of fool-proof family-friendly recipes for the family on the go. Learn more about Tamara


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