Crab Macaroni and Cheese

In a Dutch oven or non-stick stock pot bring 6 cups of water to a boil. Cook pasta according to package directions, until al dente – about 7 minutes. Drain pasta, then set it aside in a bowl covered with aluminum foil to retain heat.

Chop two slices of cooked bacon, into fine pieces. Set aside.

In the same stockpot the noodles were cooked in, over medium heat, melt butter over medium heat and whisk. It will begin to foam. Once it just barely begins to turn golden brown, whisk in flour and mustard powder. When this rue begins to form and turn golden, pour in ½ cup of milk at a time, whisking constantly. Once all of the milk is added and the mixture is whisked together, turn up the heat and allow the milk to come to a boil. Make sure it actually boils or else it will not properly thicken.

Once it boils, turn down to medium heat and continute to whisk until the milk/rue begins to thicken to a heavy cream like consistency.

Whisk in the shredded cheeses, stirring until melted and totally combined. Allow to thicken a little more, about 3 minutes. Pour in the noodles that had been left to drain. Fold them in and let the mixture heat and thicken for 4 mintues.

Fold in the chopped bacon, and finally fold in the lump crab meat. Once it has been evenly folded in, serve immediately, or if you would like – place into a casserole dish, cover with breadcrumbs and broil for 3-5 minutes or until golden brown.

Go ahead and sin a little.