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1
Preheat oven to 375F.
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2
Set a large pot of water on to boil.
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3
Cook pasta for about 5 minutes or until the outside is cooked but the inside is underdone.
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4
Drain and rinse, set aside.
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5
Meanwhile, tear your bread into pieces, place in a food processor and process make bread crumbs.
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6
Melt 1 Tablespoon of butter and toss with breadcrumbs in a small bowl.
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7
Add parsley, garlic powder, Parmesan and 1 teaspoon of kosher salt to the crumbs and set aside.
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8
In a small bowl mix the milk and cream together, set aside.
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9
In a medium saucepan over medium heat, melt the remaining butter.
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10
Whisk in the flour and cook for 1 minute.
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11
Slowly whisk in the milk and cream until the mixture is smooth.
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12
Continue to cook and stir until milk has thickened enough to coat the back of a spoon.
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13
(Hey!
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14
You just made a Bechamel sauce!!!)
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15
Remove from the heat and stir in cayenne, old bay, mustard, and 1 teaspoon salt.
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16
Stir in cheese until it has all melted.
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17
Taste and add salt if necessary.
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18
In a large bowl, stir pasta, cheese sauce and crab meat together well.
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19
Using the wrapper from the butter, grease the bottom and sides of a 1.5 quart casserole dish.
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20
Pour the mac-n-cheese into the dish.
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21
Sprinkle the breadcrumbs on top.
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22
Bake for 20-30 minutes or until top is browned and mac-n-cheese is bubbly.
