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Export 15 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Set aside.
Step 2
Cook the pasta in salted water per the package directions until al dente. Drain well and set aside.
Step 3
Pick over the crab meat removing any shells and cartilage. Set aside.
Step 4
In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat.
Step 5
To the melted butter add the flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly.
Step 6
Gradually whisk in the milk. Whisk constantly to prevent clumping.
Step 7
Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking.
Step 8
Turn off the heat. Add the cream cheese to the sauce. Stir until melted then add 3 cups of Borden shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted.
Step 9
Add the cooked pasta and crab meat to a large mixing bowl.
Step 10
Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed.
Step 11
Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese.
Step 12
Topping: Melt the remaining 2 Tbsp of butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top.
Step 13
Place into the oven and bake for 30-35 minutes or until the top is golden and and the edges are bubbly.
Step 14
Garnish with chopped parsley just before serving. .
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