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1
Preheat oven to 375 degrees.
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2
In a small pan, melt 2 tablespoons of butter over medium heat.
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3
Pour panko bread crumbs into a medium sized bowl and add butter.
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4
Stir until panko is slightly wet and set aside.
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5
Fill a 2-quart saucepan with water, boil and add a pinch of salt and macaroni.
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6
Cook until very al dente (about a minute less than the recommended cooking time on the package).
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7
Rinse macaroni with very cold water and set aside.
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8
In a small saucepan, heat 1 tablespoon of butter until melted.
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9
Add shallot and saute until translucent and soft, about 6 minutes.
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10
Set aside.
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11
In a large saucepan, melt remaining 6 tablespoons of butter until bubbling.
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12
Add flour and cook, stirring constantly for about a minute.
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13
Pour hot milk into saucepan with butter and flour mixture, in parts, whisking constantly until well combined and there are no lumps.
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14
Continue cooking, whisking constantly, until mixture becomes thick and begins to bubble.
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15
Remove from heat and add Old Bay, pepper, salt, allspice and cayenne.
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16
Whisk until thoroughly combined.
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17
Taste for additional seasoning.
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18
Add prepared shallots, 1 1/2 cups of Gruyere, 1 1/2 cups of aged cheddar and 1 1/2 cups of the sharp cheddar to the mixture.
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19
Set cheese sauce aside.
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20
In a very large bowl, combine cheese sauce and cooked, cooled macaroni.
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21
Pour mixture into a large pan or casserole dish.
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22
Cover casserole dish with remaining cheese.
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23
Sprinkle the top with wet panko.
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24
Bake at 375 degrees for about 30 minutesor until crust becomes golden.
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25
While macaroni and cheese is in the oven, heat two tablespoons of butter over medium heat.
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26
When butter begins to bubble, add crab, green onion and 2 tablespoons of Old Bay Seasoning.
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27
Saute over medium heat, stirring frequently, for 4-5 minutes.
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28
Set aside.
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29
When macaroni and cheese is cooked, set aside to rest for 5-10 minutes.
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30
Spoon over crab mixture and serve immediately.
