Preheat oven to 350 degrees F (180 degrees C).
Over high heat, bring a large pot of water to a boil. Add the
Elbow Macaroni (4 1/2 cups)
and cook until al dente - about 7 minutes. Drain and set aside.
Pick through the
Lump Crab Meat (1 lb)
to check for shells and set aside. Grate the
Mild Yellow Cheddar (2 cups)
Sharp White Cheddar Cheese (2 cups)
and combine in a medium-size bowl. Crush the
Crab Flavored Potato Chips (1/2 cup)
In a heavy bottom sauce pan, melt the
Butter (2 1/2 Tbsp)
over medium heat. Add the
All-Purpose Flour (1/4 cup)
and mix with a wooden spoon. Cook for about 2 minutes or until the roux smells like butter. If you're using whole butter, wait a few seconds until the butter stops bubbling. This means all the water is gone!
While whisking, add the
2% Reduced Fat Milk (2 cups)
. Whisk vigorously to incorporate. Bring the milk to a simmer, stirring often. After about 5 minutes the Bechamel will thicken.
Old Bay® Seasoning (1 Tbsp)
and slowly start to add the cheese.
Once melted, mixed, and smooth, add in the crab meat and noodles. Transfer to a baking dish.
Mix the plain
Breadcrumbs (1/2 cup)
and crushed crab chips together. Sprinkle on top of the mac and cheese. Bake for 25 minutes.
Fresh Parsley (to taste)