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. .