Ingredients

• 2 Dungeness crab clusters, crabmeat and shells reserved separately (about 1 cup crabmeat) Available in Our Premium Seafood Subscription Box

• 1 tablespoon tomato paste

• 2 fresh thyme sprigs

• 1 tablespoon unsalted butter

• 1 medium yellow onion, finely chopped

• 2 cups half-and-half or light cream

• Salt and freshly ground pepper

• 12 ounces elbow macaroni (about 3 cups) or other small pasta

• 6 ounces sharp white cheddar, shredded (1½ cups)

• 6 ounces imported fontina or Gruyère cheese, shredded (1½ cups)

• 2 tablespoons chopped fresh flat-leaf parsley

• ¼ cup freshly grated Parmesan cheese

• ¼ cup panko bread crumbs

• 1 tablespoon extra virgin olive oil

Directions

MAKE THE STOCK

In a medium saucepan over high heat, combine the crab shells with the tomato paste, thyme sprigs, and 4 cups of water. Bring to a boil, then reduce the heat to medium and simmer until slightly reduced, about 10 minutes. Strain the stock through a fine-mesh sieve into a heatproof measuring cup. You should have about 3 cups.

COOK THE MACARONI

In a large, deep ovenproof skillet or shallow Dutch oven over medium-high heat, melt the butter. Add the onion and cook, stirring frequently, until softened and just beginning to brown, 5 to 6 minutes. Stir in the half-and-half and 2 cups of the crab stock (reserve the remaining stock) and bring to a simmer. Season lightly with salt and pepper. Add the macaroni, reduce the heat to medium-low, and cook, stirring frequently, until the pasta is tender and the liquid is nearly absorbed, 10 to 12 minutes.

FINISH AND SERVE

Meanwhile, position a rack 8 inches from the heat source and preheat the broiler. Stir ¼ cup of the reserved crab stock, the cheddar, and the fontina into the macaroni mixture. Cover and let stand off the heat for 2 minutes, until the cheese is melted. Season with pepper and fold in the parsley and crab meat.

In a bowl, combine the Parmesan, panko, and oil. Sprinkle it evenly over the pasta. Broil until golden, 1 to 2 minutes. Watch closely as broilers vary greatly. Serve right away.

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Pro Tips

Pair it Up

A rich white wine, like a lightly-oaked Chardonnay or a northern Italian white, plays well with the richness of the cream and cheese while simultaneously providing a welcome acidity.

Spice it Up

For added flavor in the crab stock, substitute 2 cups clam juice for half the water and add 1 teaspoon Old Bay seasoning.

Level it Up

Cover and rewarm leftovers in the oven or microwave. Refresh by stirring in a few tablespoons of water, cream, or leftover crab stock.