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Egg-strodinary Crabby Mac and Cheese

Michelle Jacklett
5 from 2 votes
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Course Dinner
Servings 6 servings

Ingredients
  

Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon

  • 1 pound Campanelle Pasta
  • 6 tablespoons melted butter plus more to grease the baking dish
  • 3 tablespoons flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 8 ounces Gouda Cheese shredded (2cups)
  • 8 ounces Muenster Cheese shredded (2cups)
  • 4 ounces Cheddar Cheese shredded (1 cup)
  • Salt
  • Fresh black pepper
  • 1 cup Panko bread crumbs
  • ½ cup Parmesan Cheese
  • ¼ cup chopped fresh parsley plus extra for garnish

Crab and Egg Topping

  • 1 tablespoon melted butter
  • 1 shallot diced
  • 1 pound cooked crab I used imitation do to allergy, chunked
  • ¼ cup white wine
  • 6 Eggland’s Best eggs
  • Salt
  • Fresh black pepper

Instructions
 

  • Preheat oven to 350 degrees F. Lightly butter a 9- by 13-inch baking dish.
  • In a large pot of boiling salted water, cook the Campanelle Pasta until al dente; approximately 10 minutes. Drain the noodles and return them to the pot they were cooked in.
  • While the pasta is cooking, in a separate medium pot over moderate heat, melt 3 tablespoons of the butter. Whisk in the flour making sure it is fully incorporated and lump free. Gradually stir in the milk, heavy cream, onion powder and paprika. Stir constantly until the sauce thickens, scraping the bottom of the pan with the flat-edged wooden spoon to prevent burning.
  • Add the shredded cheese to the sauce mixture and stir until it's completely melted. Season with salt and pepper. Gently fold the cheese sauce into the pasta. Pour into a 9 x 13 buttered casserole dish.
  • Melt the butter in a sauté pan and toss in the bread crumbs, parmesan cheese and parsley to coat. Sprinkle the top of the pasta with the bread crumb mixture. Bake for 30 minutes.
  • Meanwhile, in pan on medium heat, add diced shallots to melted butter and sauté until tender, about 3 minutes. Toss in crab and pour in the white wine. Cook until the liquid is fully absorbed. Season with salt and fresh cracked pepper.
  • Cook eggs sunny side up; season with salt and pepper. Spoon mac and cheese onto 6 plates; top with crab and eggs. Garnish with fresh chopped parsley (optional).