Yield: 10-12 servings
1 pound elbow macaroni 6 tablespoons butter, divided 3 tablespoons flour 1 tablespoon powdered mustard 3 cups milk 1 bay leaf
1 cup panko bread crumbs 1/2 teaspoon paprika
1 pound lump crab meat 1 large egg 12 ounces sharp cheddar, shredded
1 ounce of Sapsago, shredded Salt & Pepper to taste
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt half of the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps.
Stir in the milk, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of Cheddar Cheese. Add lump crab meat and season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the remaining butter in a saute pan and toss half the bread crumbs to coat . Top the macaroni with the remaining bread crumbs and Sapsago Cheese . Bake for 30 minutes. Remove from oven and rest for five minutes before serving.