If you can’t find this blend, either buy the cheeses separately or just use one. Asiago/Parmesan/Romano Cheese Blend – this blend of cheeses adds a delicious nutty, salty flavor.Monterey Jack Cheese – gives the mac and cheese a creamy, buttery taste.White Cheddar Cheese – adds a sharp, earthy flavor.If it’s not local to you, the canned variety will be just fine. Crabmeat – the perfect addition for all you seafood lovers out there.Keep in mind, if you use a different noodle, cook time may vary. Pasta Shells – I love to use pasta shells for this recipe, but you could also use elbow macaroni noodles.This crab mac and cheese is loaded with elevated flavors such as jumbo lump crab, white wine vinegar, asiago cheese, and old bay seasoning. Are you drooling? Cause I am! Ingredients Tender pasta, three kinds of cheese, seafood, and a bit of tang from the vinegar. It’s so rich, so creamy, SO CHEESY, and bonus: this all cooks in one pot, so you don’t need to boil your noodles separately! This might just be the best mac and cheese I’ve made yet.
If you love seafood and you love mac and cheese then this baked crab mac and cheese is for you!
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