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1
Bring a large pot of water to a boil over medium heat, then salt the water.
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2
Add the pasta and cook for 3 to 4 minutes, (it will be undercooked).
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3
Cool, drain well and add it to a large bowl.
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4
Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat.
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5
Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste.
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6
Cook to tender, 6 to 8 minutes.
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7
Add the crabmeat to the vegetables and season liberally with seafood seasoning.
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8
Stir to combine, then remove from heat.
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9
In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour.
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10
Cook for 1 minute, then whisk in the milk and bring to a bubble.
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11
Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon.
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12
Add the mustard and the cheese and stir in a figure 8 motion.
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13
Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish.
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14
This can be made ahead to this point and refrigerated.
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15
Preheat the oven to 375 degrees F.
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16
To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce.
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17
Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture.
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18
Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese.
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19
Top the mac n cheese with the spicy crumb mixture.
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20
Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips.
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21
Bake until brown and heated through, about 10 minutes.
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22
If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.
