Or just leave out the crab all together and make the mac n cheese with the homemade béchamel cheese sauce. If you can’t find crab in your area, no sweat, you can swap in lobster or even bacon or proscuitto (if you decided to go with bacon or proscuitto, just reduce recipe amounts to 1/2lb). The rich crab and velvety cheese make it a natural pairing with La Crema’s Sonoma Coast Chardonnay. It just may be the perfect elevated comfort food. It’s versatile enough to appear on the menu for a romantic dinner, a special-occasion dinner party, or an epic weekend meal. If you want to impress someone, make this dish. Adding in sweet Dungeness crab meat might just be the most perfect mac and cheese dish out there. Since it is Dungeness crab season here in the Bay Area, I want crab in everything I eat and that even applies to my mac and cheese. You can dress it down by keeping it just pasta and cheese or dress it up by making it a little fancy with tomatoes, prosciutto or even lobster. Everyone loves mac and cheese pasta mixed with creamy cheese makes even the most sophisticated of palettes happy. In my opinion mac and cheese should be its own food group, it might just be the perfect food. This is not your normal run of the mill boxed mac and cheese (although those are pretty delicious), this is pasta baked in a homemade Cheddar and Gruyere béchamel sauce with freshly picked Dungeness crab.
