Greek Crab Mac & Cheese

Servings 6, Total Time 1 hour + 20 minutes

Baked Macaroni and Cheese is a delightful dish that combines creamy, silky, and cheesy goodness, enhanced by crunchy homemade breadcrumbs. This dish is taken to the next level with a Greek-inspired twist featuring feta cheese and Louisiana seafood. Once you taste this delicious creation, you'll be utterly captivated by its irresistible flavor.

For the pasta:

• 5 tablespoons extra virgin olive oil, divided

• 2 cups homemade bread crumbs or panko

• ¼  cup Parmigiano cheese

• 1 cup shallots, finely diced

• 1 cup scallions, thinly sliced

• 2 cups leeks, halved and thinly sliced

• 1 lb Louisiana jumbo lump crabmeat 

• 1 lb dry elbow macaroni

• 1 tbsp truffle oil or olive oil

For the bechamel sauce:

• ¼ cup butter

• ¼ cup flour

• 4 cups milk

• 1 garlic clove, minced

• 1 tsp Kosher salt 

• 1 tsp white pepper 

• 1 tsp nutmeg, optional

• 2 cups plus coarsely grated Graviera cheese or Gruyere divided

• 1 cup grated cheddar cheese 

• 1 cup grated white cheddar cheese

• 1 cup whipped feta cheese

Steps:

1. Preheat the oven to 425°F (220°C) and butter a 9x13-inch baking dish. In a small bowl, combine the bread crumbs and 2 tablespoons of olive oil, mixing until the bread crumbs are well coated. Stir in the grated Kefalotyri or Parmigiano cheese and set aside for later; it will be your topping.

2. Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until almost al dente, as it will continue cooking in the oven. Drain the pasta well, and drizzle with 1 tablespoon of olive oil to prevent sticking. Set aside. 

3. Wipe the pot clean and heat the remaining olive oil over medium heat. Add the diced shallots and cook until softened about 3 to 4 minutes. Stir in the leeks and scallions and cook for an additional minute. Remove from the heat and pour the sautéed vegetables into a large bowl; set aside. 

4. To prepare the béchamel, mix the pot and melt the butter over medium heat. Whisk in the flour and cook continuously until the mixture (roux) is lightly golden about 4 minutes. Gradually whisk in the milk, continuing to cook, and stir over medium-low heat for 6 to 8 minutes or until the sauce thickens and large bubbles begin to form. Stir half the cheese until melted, followed by the minced garlic, salt, nutmeg, and black pepper. Mix in the remaining cheese.

5. Pour the béchamel/cheese mixture into the large bowl with the sautéed vegetables and the cooked macaroni. Add the remaining grated cheese and mix well. Gently fold in the crabmeat. 

6. Transfer to the prepared baking dish, spreading it out evenly. Top with the breadcrumb mixture. Bake until the topping is crisp and golden brown and the cheese bubbles about 20 minutes. Remove from the oven and let it rest for about 10 minutes before serving.  Drizzle with truffle or olive oil and serve with additional grated cheese and breadcrumbs. Kali Orexi - Bon Appetit!