Crab & Asiago Mac and Cheese

This easy yet elegant recipe showcases the rich combination of crab and Wisconsin asiago. This cheese is mild enough that it doesn't overpower the crab, but it is distinctly flavored and most importantly, it melts well. Adding smoked paprika and mustard gives this dish some bite and blends seamlessly into the simple cheese sauce

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Servings: 6


  • 1 pound cavatappi pasta
  • 3 tablespoons butter
  • 3 tablespoon all-purpose flour
  • 1 teaspoon smoked paprika
  •   salt, to taste
  •   freshly ground black pepper, to taste
  • 1/2 cup milk
  • 2 tablespoon Dijon mustard
  • 1 1/2 cups (12 ounces) evaporated milk
  • 2 cups Wisconsin asiago cheese, shredded
  • 16 ounces lump crab meat
  •   Panko bread crumbs, for garnish
  •   Fresh Italian parsley, minced, for garnish


Preheat oven to 350°F. Bring large pot of water to boil. Add pasta and cook according to directions on package. Drain and set aside.

In medium pan, melt the butter over medium heat. Add flour, smoked paprika, salt and pepper. Stir until smooth. Add milk, mustard and evaporated milk. Whisk together until slightly thickened.

Whisk in asiago cheese, stirring until smooth. Stir in crab meat. Pour cheese and crab sauce over the drained pasta. Stir gently to combine. Pour into lightly buttered baking dish with lid. Top with sprinkle of Panko bread crumbs and parsley.

Cover and bake about 15 minutes. Uncover and cook until hot and bubbly, about 10 to 15 additional minutes.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.