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1
Heat oven to 375F.
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2
Lightly oil an 8-inch baking dish.
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3
Cook the penne 2 minutes less than package directions.
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4
(It will finish cooking in the oven.)
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5
Rinse the pasta in cold water and set aside.
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6
Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell.
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7
In a large skillet over medium-high heat, melt 1 tablespoon of the butter.
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8
Add the cauliflower and cook for 1 minute without stirring.
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9
The cauliflower will just begin to brown on the bottom.
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10
Flip the cauliflower, add the corn, celery, and salt, and saute for another minute.
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11
Transfer the vegetables to a small bowl.
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12
In the same pan over medium-high heat, melt 1 tablespoon of the butter.
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13
Add the capers and saute until they are brown, about 1 minute.
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14
Remove the pan from the heat and add the cayenne, chili powder, and turmeric.
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15
Stir to combine.
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16
Gently fold in the crabmeat until it is fully coated.
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17
Transfer to a small bowl and set aside.
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18
In the same skillet, melt the remaining 3 tablespoons butter over medium heat.
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19
Whisk in the flour to create a roux.
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20
Cook for 2 minutes, stirring constantly, and then slowly whisk in the stock.
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21
Continue whisking until fully combined, about 30 seconds.
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22
Add the sherry, tarragon, and pepper and stir.
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23
Remove from the heat and stir in the semihard cheese until it is completely melted, about 30 seconds.
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24
Mix in the pasta, vegetables, and the hard cheese.
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25
Very gently fold in all but 1/3 cup of the crabmeat.
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26
Pour the pasta into the baking dish and spread the reserved crabmeat over the top, pressing it slightly down into the mac and cheese.
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27
(If the crabmeat is left on top, it will dry out while it cooks.)
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28
Sprinkle the bread crumbs over the top of the dish.
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29
Bake for 50 minutes, or until the cheese is bubbling around the edges and the internal temperature of the dish is 160F.
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30
Let the mac and cheese sit for 15 minutes before serving.
