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Crab Macaroni & Cheese with Roasted Garlic & Bacon


  • 2-3 shallots peeled
  • 3-4 cloves garlic
  • 1 teaspoon olive oil
  • 7 pieces bacon fried to a crisp - reserving 1 tablespoon bacon fat
  • 2 tablespoons flour
  • 4 cups heavy cream
  • 1 tablespoon Colman's mustard powder
  • 2 cups shredded pepper jack cheese can sub mont. jack
  • 2 cups shredded cheddar cheese
  • Salt and pepper to taste
  • 1 pound penne pasta cooked (can use elbow, rotini, or your favorite)
  • 1/2 pound or more of crab meat (lump or claw - up to you)
  • 1 tablespoon Colman's mustard
  • 1/2 cup Panko bread crumbs
  • 2 tbsp. melted butter
  • 2 tablespoons chopped fresh parsley
  • 1 bunch green onions diced


  • Preheat oven to 350 degrees. Place shallots and garlic in a small aluminum foil pouch and drizzle with olive oil. Roast 20 to 30 minutes or until tender. Remove from foil and chop.
  • In a large saute pan, reheat reserved bacon fat over medium heat. Add roasted shallot and garlic along with 1 tablespoon of the chopped green onions. Saute for 1 minute. Add flour and stir for 1 minute. Whisk in heavy cream and mustard powder. Reduce by a third. Stir in cheeses until melted, creamy and thickened. Season to taste with salt and pepper. Remove from heat and gently stir in pasta.
  • In a small bowl, toss together the crab with a tablespoon of Colman's mustard. Gently stir it into the macaroni & cheese.
  • Spread in a 9X13 casserole dish (or other large casserole dish). In a small bowl, mix together crumbled bacon, panko, melted butter, remaining chopped green onions, and parsley. Top mac and cheese with panko mixture and bake uncovered at same heat until bubbling and lightly browned on top, 20 to 25 minutes.