1 1/2 cups of dry pasta (I used fusili instead of elbow macaroni)
8 oz fresh lump crabmeat
1 tablespoon olive oil
4 cups fresh baby spinach
3 tablespoons butter
2 tablespoons flour
1 large shallot, chopped finely
1 1/2 cups milk
3 oz fresh Parmesan cheese
8 oz sharp white cheddar cheese, grated
and pepper to taste
1/4 cup panko bread crumbs
Preheat the oven to 350F and lightly grease a casserole dish or cast iron skillet.
Cook the macaroni according to the box instructions, drain well. Add the crabmeat and set aside. Heat olive oil in a skillet until shimmering. Add the spinach and cook until wilted (it will reduce to next to nothing). Remove spinach to a paper towel lined plate to pull out extra moisture, then add to the pasta and crabmeat
In a sauce pot, melt the butter (on medium heat) and add chopped shallot. Sauté until fragrant. Sprinkle the flour over the shallot, mix well. Slowly pour in the milk while constantly stirring with a rubber whisk. The mixture will start thickening. Add the white cheddar into the milk mixture. Add salt and pepper and keep stirring, slowly, until the cheese is melted. Pour the cheese mixture into the macaroni and crab. Add half of the grated Parmesan cheese. Stir well, until all combined.
Transfer into the baking casserole dish or cast iron skillet. Sprinkle with bread crumbs and the other half of the grated Parmesan cheese. Bake for 25-30 minutes. Let rest for 10 minutes before serving, otherwise you will burn your mouth!