6 ratings

Alaska Crab Mac and Cheese

Our favorite comfort food gets a decadent twist with the addition of King crab legs and rich Gruyere and Swiss cheeses

Alaskan crab is in season this January, what better way to indulge that in the form of cheesy, crispy mac and cheese.

This recipe comes courtesy of Alaska Seafood.


  • 1 Pound lian fusilli or trottole pasta, cooked al dente, drained and kept warm
  • 1 Pound crabmeat (2 lbs. Alaska King, Snow or Dungeness crab legs)
  • 2 Cups bite-sized pieces of fresh asparagus (about 9 oz.)
  • 1/2 Cup butter
  • 1/2 Cup flour
  • 1 Teaspoon salt, substitute garlic salt or onion salt, if desired
  • 1/2 Teaspoon cracked black pepper
  • 4 Cups non-fat or 1% milk, warmed
  • 1 Cup shredded Gruyere or Swiss cheese
  • 1 Cup shredded Parmesan cheese
  • 2 Cups shredded sharp white cheddar cheese
  • 1/2 to 3/4 Cup panko breadcrumbs
  • 1/2 Teaspoon dried thyme
  • 1/2 Teaspoon smoked paprika


Preheat oven to 400oF.

In a large pot over medium-low heat, melt butter.  Whisk in flour and cook 2 minutes, stirring constantly.  Stir in the salt, pepper and warm milk.  Cook and whisk until sauce has thickened and is smooth.  Turn heat to lowest setting; stir in cheeses.  Turn off heat; continue stirring until sauce is smooth.  Gently blend in the pasta, crabmeat and asparagus.  Turn mixture into a spray coated 9x13-inch pan or 8 (1-1/2 cup) baking dishes. 

Blend together breadcrumbs, smoked paprika and thyme; sprinkle evenly over pasta.  Bake 20 minutes or until sauce is bubbly and topping is browned.