Alaska Crab Pasta with Asparagus and Creamy Cheese Sauce

This rich and creamy Alaska Crab Mac & Cheese is comfort food at its finest — loved by families and impressive enough for a celebration. Sweet, tender Alaska crab is folded into a blend of melty cheeses and elbow macaroni, then baked until golden and bubbling. It’s a cozy crowd-pleaser with a gourmet twist.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 to 8
• Yield: About 8 cups

Ingredients

• 1 lb. Italian fusilli or trottole pasta, cooked al dente, drained and kept warm
• 1 lb. Alaska crabmeat (2 lbs. Alaska King, Snow or Dungeness crab legs)
• 2 cups bite-sized pieces of fresh asparagus (about 9 oz.),
• 1/2 cup butter
• 1/2 cup flour
• 1 teaspoon salt or garlic salt or onion salt
• 1/2 teaspoon cracked black pepper
• 1 quart non-fat or 1% milk, warmed
• 1 cup shredded Gruyere or Swiss cheese
• 1 cup shredded Parmesan cheese
• 2 cups shredded sharp white cheddar cheese
• 1/2 to 3/4 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

Instructions

1. Prepare mac and cheese In a large pot over medium-low heat, melt butter. Whisk in flour and cook 2 minutes, stirring constantly. Stir in the salt, pepper and warm milk. Cook and whisk until sauce has thickened and is smooth. Turn heat to lowest setting; stir in cheeses. Turn off heat; continue stirring until sauce is smooth. Gently blend in the pasta, crabmeat and asparagus.
2. Bake Preheat oven to 400oF.  Turn mixture into a spray coated 9×13-inch pan or 8 (1-1/2 cup) baking dishes. Blend together breadcrumbs, smoked paprika and thyme; sprinkle evenly over pasta.  Bake 20 minutes or until sauce is bubbly and topping is browned.