Crab Rangoon Macaroni and Cheese

Inspired by the Chinese crab Rangoon, this creamy mac and cheese is made with Wisconsin jack cheese and cream cheese. Pickled jalapenos and pepper flakes add a little tang, and the entire dish is topped with fried wontons for a truly unique presentation and flavor.

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Servings: 6


  • 1/2 pound elbow pasta
  • 1/2 pound lump crab
  • 2 cups (8 ounces) Wisconsin monterey jack cheese, shredded
  • 8 ounces Wisconsin cream cheese
  • 2 tablespoons soy sauce
  • 1/4 cup milk
  • 1 bunch scallions, chopped
  • 1/2 cup pickled jalapeños, sliced or chopped (optional)
  • 1/2 tablespoon red chile flakes
  • 12 wonton wrappers
  • 1 tablespoon vegetable oil


Bring water to boil for pasta. Preheat oven to 350°F.

Cook pasta al dente, according to package directions. Reserve 1/2 cup pasta water; drain pasta. Set aside.

In bowl, mix crab, cheeses, soy sauce, milk, scallions, jalapeños and chile flakes. Stir well; add reserved pasta water to cheese mixture and stir well. Add pasta to cheese mixture. Stir. Place in 1-quart baking dish or individual 8-ounce ramekins. Bake 25-30 minutes until bubbly and creamy.

While pasta is baking, cut wontons into triangles. Heat oil in skillet and fry wonton pieces in batches until crisp. Drain and season with salt to taste.

Serve pasta with crispy wonton wrappers on the side.

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