How to Make Crab Mac N’ Cheese using Arcobaleno Pasta Extruder & Pasta Cooker


4 Tbsp. Butter
1/2  Small White Onion, minced
4 Tbsp. AP Flour
3 Cups Milk
1 Tbsp. Old Bay Seasoning
1 (8oz) Block Cream Cheese
2 Cups Grated Manchego Cheese
1 Cup Grated Cheddar Cheese
2 Tbsp. Freshly Chopped Parsley
16 oz. Elbow Macaroni
1 lb. Lump Crab Meat
4 Tbsp. Melted Butter
1 Cup Italian Breadcrumbs
2 tsp. Old Bay Seasoning
1 Tbsp. Freshly Chopped Parsley

crab mac n cheese

Step 1

Preheat Wood Stone oven to 375 degrees.

Step 2

For the sauce, melt the butter in a saucepan. Add minced onion and sauté for 1 to 2 minutes. Add the flour to make a roux. Cook for about 2 to 3 minutes.

Step 3

Slowly, add 3 cups of milk. When milk is incorporated into the roux, add the seafood seasoning and the block of cream cheese. Cook until cream cheese is melted.

Step 4

Add shredded manchego and cheddar cheeses and parsley. Cook until all the cheese is melted.

Step 5

Take the fresh elbow macaroni pasta made from the Arcobaleno Pasta Extruder and cook the macaroni in the Arcobaleno Pasta Cooker. Let pasta cook in the boiling water until just al dente.

Step 6

Stir cheese mixture into cooked macaroni and add in crab meat. (Be sure to fold in the crab meat so you do not break up the lumps too much.)

Step 7

Put mixture into baking dish. For the topping, mix butter, breadcrumbs, and parsley in a bowl. Then sprinkle topping on the macaroni to make a crisp topping.

Step 8

Bake in the oven for 15 to 20 minutes

Step 9

Garnish with fresh parsley and enjoy!