Crab Bisque Macaroni and Cheese
Dive into a decadent fusion of coastal flavors with this Crab Bisque Macaroni and Cheese, a luxurious twist on a classic comfort food. Perfectly tender elbow macaroni is enveloped in a rich and creamy sauce infused with the essence of seafood stock, white wine, and fragrant Old Bay seasoning. A trio of sharp cheddar, Gruyère, and Parmesan cheeses melts seamlessly into this velvety bisque, complementing the sweet succulence of lump crab meat. Topped with golden, crisp breadcrumbs for an irresistible crunch, this indulgent dish is baked to bubbly perfection. Ideal for a weeknight gourmet meal or an impressive dinner party centerpiece, this recipe brings bold flavor and cheesy indulgence to your table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 4 tbsp all-purpose flour
- 2 cups seafood or fish stock
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup dry white wine
- 1 tsp Old Bay seasoning
- 0.5 tsp paprika
- 8 oz lump crab meat, drained and picked over for shells
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup breadcrumbs (optional, for topping)
- 1 tbsp olive oil (for breadcrumb topping)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions, but stop 1 minute before the al dente stage. Drain and set aside.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
Gradually whisk in the seafood or fish stock until smooth, followed by the milk, heavy cream, and white wine. Bring the mixture to a simmer, stirring frequently.
Once the sauce begins to thicken, stir in the Old Bay seasoning, paprika, shredded cheddar cheese, Gruyère cheese, and Parmesan cheese. Stir until the cheeses are fully melted and the sauce is smooth.
Gently fold in the drained crab meat, being careful not to break the lumps too much. Taste the sauce and adjust seasoning if necessary.
Combine the cooked macaroni with the cheese and crab sauce, mixing thoroughly. Transfer the mixture to the prepared baking dish, spreading it out evenly.
If using the breadcrumb topping, toss the breadcrumbs with olive oil in a small bowl and sprinkle them evenly over the macaroni and cheese.
Bake uncovered in the preheated oven for 20-25 minutes, or until the topping is golden brown and the edges are bubbling.
Remove from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh parsley and serve warm.
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.9 g | 373% | |
| Saturated Fat | 162.4 g | 812% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 970 mg | 323% | |
| Sodium | 5938 mg | 258% | |
| Total Carbohydrate | 389.6 g | 142% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 45.4 g | ||
| Protein | 234.4 g | 469% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 4004 mg | 308% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
