She-Crab Mac and Cheese

Preheat oven to 425ºF.

Put the pasta pot used for boiling the noodles (or another large pot) over medium heat. Add butter, onion, garlic, spices, and tomato paste to the pot. Stir to combine until mixture is sizzling, then sprinkle over the flour. Whisk together to form a paste.

Very slowly pour in stock, whisking as you go, to create a thickened sauce. Pour in the cream and continue to stir.

Let mixture come just to a simmer, then stir in fontina cheese a handful at a time until it melts, reserving 1 cup of grated cheese. When the she-crab soup base (and mac and cheese base) is done, turn the stove off.

Add cooked pasta, crab, and remaining cheese to the pot. Stir gently to combine and taste, adding more salt, pasta water, or cream to your preference. The mixture should be saucy but not soupy.

Transfer mixture to a baking dish and sprinkle with panko and black pepper. Bake the she-crab mac and cheese for 15–20 minutes until bubbly. Serve with flaky salt, olive oil, cracked pepper, and lemon wedges.

Yes.