Katie Wiley, The Kitchen Wild
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•2-3 cups picked Dungeness crab meat
•1 pound elbow macaroni
•¼ cup butter
•¼ cup all-purpose flour
•1 teaspoon Johnny’s seasoning salt
•2 cups whole milk
•2 cups shredded Colby Jack cheese
1. In a large pot, cook noodles until al dente. Drain and set aside.
2. In a cast iron skillet/medium pot melt butter. Then whisk in flour, and Johnny’s. Whisk for a couple minutes until the flour begins to turn a light golden brown.
3. Slowly add milk, whisking until combined. Heat mixture until it bubbles over medium heat.
4. Reduce heat to low and add in cheese. Stir until melted. Add pasta and crab meat to cheese sauce and toss to combine. Serve in a sourdough bread bowl, top with additional crab meat and enjoy!