Thomas Thyme’s Crab Mac & Cheese
March 20, 2020
Thomas Thyme is in Vincent Country making his famous Crab Macaroni and Cheese. Pull up a seat, you are in for a yummy treat. The recipe is legacy inspired by Thomas’s aunt known throughout the family for her scrumptious macaroni and cheese. He took her recipe, added his signature touch with a full one pound layer of lump crab meat. I call it the million dollar Mac and Cheese! Anyone who has had the opportunity to have some will confirm it is all that and more 😋
Crab Macaroni and Cheese
- 2 Tablespoons butter to coat casserole dish
- 1 pound elbow Macaroni, cooked
- 4 cups sharp yellow cheddar
- 4 cups white cheddar
- 16 ounces lump crab meat, drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup milk
- 2 cups heavy cream
- 3 eggs
- 1/2 teaspoon old bay seasoning
Preheat oven to 350 degrees Fahrenheit. Butter the casserole dish.
Add 3/4 cup of white cheddar and 3/4 cup of sharp cheddar to the bottom of the casserole dish. Add a layer of noodles. Sprinkle 1/4 teaspoon of garlic powder, 1/4 teaspoon of onion powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Repeat four times, similar to making a lasagna.
In a large bowl whisk together milk, heavy cream, and eggs. Pour over top of the noodles, disturbing evenly across the entire surface.
Add a layer of the lump crab meat on top layer of noodles. Sprinkle Old Bay seasoning on top.
Add remaining white cheddar and sharp cheddar cheese to creating an even layer on top. Bake for 45 minutes covered with aluminum foil. Remove cover and bake for an additional 15 minutes.
Allow to set for 10-15 minutes prior to serving.