CRAB MAC N’ CHEESE

Creamy crab mac and cheese made with 3 cheeses, and the secret to the creaminess: butternut squash! Supple bites of crab meat throughout the mac and cheese. Super creamy, cheesy, and delicious.

Having made my Southern Macaroni and Cheese more times that I can count, I knew adding that butternut squash and crab would be a delicious variation. 

Mac n’ cheese is an everyday side dish in Southern cooking. It is guaranteed to be found at every Thanksgiving, or any any other Holiday or gathering. There is something so very special about that creamy, cheesy goodness that comes along with the bite of the pasta. 

Story time!

A funny back-story to our holidays- there are a couple people in the family that make THE ABSOLUTE BEST mac n’ cheese. Family and friends are lined up with their plates immediately, because that mac n’ cheese will be gone in a snap! This variation of crab mac n’ cheese is the perfect spin on the traditional southern favorite. 

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! I’m SO HAPPY I did too. Even better, she has a great tutorial on her YouTube channel to show you how to make it.

Do I have to add the butternut squash to the crab mac n’ cheese?  

Although the butternut squash is not absolutely necessary, it is HIGHLY recommended. Butternut squash is roasted and pureed, and then added to the cheese sauce. This adds the most delicate, creamy texture to this sauce. If you have never had butternut squash, rest assured, the flavor is not overpowering at all, in fact, it is hardly noticeable.

As aforementioned, I have made macaroni and cheese so many times, and have gotten rave reviews from family and friends. However, adding butternut squash is new. After testing the recipe several times, it is definitely one that must be shared with the world! 

Possible substitutions for the crab: 

• shrimp
• lobster
• chicken

All of these proteins would be an awesome substitution or addition to the crab mac n’ cheese. For the sake of this recipe though, try the crab, and I promise you will want to make it again-and-again! 

Steps to make the Crab Mac n’ Cheese: 

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 1/4 teaspoon salt and 1/4 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

Making 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.

• 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. Next, 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 9×11 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.

*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.

This crab mac n’ cheese is substantial enough to be the main meal, or a side dish! You decide. Nonetheless, it is an amazing, tried and true recipe that you will get amazing compliments for! 

Yield: 6

Creamy Crab Mac and Cheese

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Creamy crab mac and cheese made with 3 cheeses, and the secret to the creaminess: butternut squash! Supple bites of crab meat throughout the mac and cheese. Super creamy, cheesy, and delicious.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

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 1/2 cups Crab meat
• 2 cups Butternut squash, pureed (see roasting instructions below)
• 1 cup Sharp cheddar cheese, shredded
• 1 cup Smoked gouda, shredded
• 1 cup Monterey jack cheese, shredded
• 1/2 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
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 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.
2. Place the butternut squash, skin side down, onto a baking sheet. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, and drizzle with 1 tablespoon olive oil. Place in the oven and roast for 20 minuteS.
3. 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
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Pour the cheese sauce over the pasta and crab, and combine well. Bake uncovered for 15 minutes.
10. 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 Information:

Yield:

6 people

Serving Size:

1
Amount Per Serving: Calories: 662Total Fat: 49gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 171mgSodium: 1710mgCarbohydrates: 25gFiber: 4gSugar: 4gProtein: 32g

This information is provided as a courtesy and is an estimate only. This information comes from online calculators.

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