Crab Cake Mac N Cheese

Ingredients

• 1  bay leaf 
• 6 servings pepper black freshly ground
• 6 tablespoons butter 
• 3 ribs celery with leafy tops, finely chopped
• 1 tablespoon dijon mustard 
• 1 pound elbow pasta with lines on conchiglie small fat tube/shell shaped pasta with lines
• 1 handful a flat-leaf parsley generous finely chopped
• 3 tablespoons flour all-purpose
• 3 cloves garlic finely chopped
• 3 tablespoons sauce red hot recommended: Frank's
• 1 tablespoon lemon zest grated
• 0.8 pound lump crab meat fresh flaked for shells and
• 2.5 cups milk 
• 6 servings nutmeg freshly grated to taste
• 2 tablespoons olive oil extra-virgin
• 1 medium onion finely chopped
• 1 cup panko bread crumbs 
• 0.5 cup parmigiano-reggiano cheese grated
• 0.5 small bell pepper red seeded finely chopped
• 6 servings salt 
• 1 tablespoon seafood seasoning recommended: Old Bay
• 0.3 pound rounded cup sharp cheddar white grated
• 0.3 pound swiss cheese shredded
• 2 tablespoons freshly thyme leaves chopped

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• pot
• casserole dish

Directions

1. Watch how to make this recipe.
2. Bring a large pot of water to a boil over medium heat, then salt the water.
3. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.
4. Meanwhile, in a medium saucepan, heat 2 tablespoons of extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon of the butter over medium to medium-high heat.
5. Add the celery, onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes.
6. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.
7. In a medium sauce pot, over low heat, melt 3 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon.
8. Add the mustard and the cheese and stir in a figure 8 motion.
9. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.
10. Preheat the oven to 375 degrees F.
11. To complete the dish, melt a couple of tablespoons butter in a small skillet, over low heat and add 3 tablespoons hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano -Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips.
12. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.