Above view of a casserole dish full of macaroni and cheese

Crab Mac and Cheese

Baked crab mac and cheese made with creamy white cheddar and ricotta cheese.

Recipe By: Madeline


  • 1 lb dried elbow pasta
  • 1/4 cup unsalted butter
  • 1/4 cup flour
  • 1 cup half and half or whole milk
  • 1 1/2 cups ricotta cheese
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 2 cups lump crab meat
  • 4 cups shredded sharp cheddar


  1. Preheat oven to 350F and grease a large 9×13 casserole dish
  2. Cook elbows in salted water until just cooked and slightly al dente, drain, rinse and set to the side
  3. In a large pot heat butter over medium heat, once the butter has melted reduce the heat to medium low, slowly whisk in the flour, this will make a paste, then slowly pour in the half and half and whisk constantly until all of the milk is mixed in
  4. Mix in the ricotta, smoked paprika and black pepper until fully combined then pour in 3 cups of the shredded cheddar cheese, turn off the heat, but leave the pot on the stove and mix constantly until all of the cheddar is melted
  5. Add the cooked noodles and lump crab meat to the pot with the cheese sauce and mix immediately – make sure each noodle is coated in the cheese sauce
  6. Pour the mixture into the casserole dish and top with the remaining cup of shredded cheddar cheese
  7. Bake uncovered at 350F for 20 minutes then increase the heat to broil for just a few minutes to brown the cheese on top – keep an eye on it so it doesn’t burn!
  8. Allow to cool slightly and then serve
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.