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1
In a Dutch oven or non-stick stock pot bring 6 cups of water to a boil.
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2
Cook pasta according to package directions, until al dente about 7 minutes.
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3
Drain pasta, then set it aside in a bowl covered with aluminum foil to retain heat.
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4
Chop two slices of cooked bacon, into fine pieces.
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5
Set aside.
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6
In the same stockpot the noodles were cooked in, over medium heat, melt butter over medium heat and whisk.
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7
It will begin to foam.
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8
Once it just barely begins to turn golden brown, whisk in flour and mustard powder.
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9
When this rue begins to form and turn golden, pour in 1/2 cup of milk at a time, whisking constantly.
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10
Once all of the milk is added and the mixture is whisked together, turn up the heat and allow the milk to come to a boil.
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11
Make sure it actually boils or else it will not properly thicken.
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12
Once it boils, turn down to medium heat and continute to whisk until the milk/rue begins to thicken to a heavy cream like consistency.
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13
Whisk in the shredded cheeses, stirring until melted and totally combined.
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14
Allow to thicken a little more, about 3 minutes.
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15
Pour in the noodles that had been left to drain.
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16
Fold them in and let the mixture heat and thicken for 4 mintues.
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17
Fold in the chopped bacon, and finally fold in the lump crab meat.
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18
Once it has been evenly folded in, serve immediately, or if you would like place into a casserole dish, cover with breadcrumbs and broil for 3-5 minutes or until golden brown.
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19
Go ahead and sin a little.
