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Fusilli Mac and Cheese with Crab

Fusilli Mac and Cheese with Crab


  • 2 ears of corn, shucked, or 1 cup frozen corn kernels

  • 4 tbsp. butter

  • 1 bunch scallions, chopped

  • 1 stalk celery with leafy top, finely chopped

  • 2 jalapeño chiles, finely chopped

  • 2 tbsp. fresh thyme, chopped

  • 3 cloves garlic, finely chopped or grated

  • 1 bay leaf

  • Salt and pepper

  • 2 lb. king crab legs, shelled and coarsely chopped, or 1 lb. lump crabmeat

  • 1 tbsp. Old Bay seasoning

  • 2 tsp. Frank’s RedHot or other hot sauce

  • 1 lb. fusilli

  • 1 ½ cups Monterey Jack or Pepper Jack

  • 1 ½ cups shredded yellow cheddar

  • 1 tbsp. plus 1 1/2 tsp. cornstarch

  • 1 can (12 oz.) evaporated milk


Step 1

Bring a large pot of water to a boil for the pasta. 

Step 2

Invert a small bowl inside a large bowl. Stand 1 ear of corn on the small bowl. Using a sharp knife, cut off the kernels. Use the flat edge of the knife to scrape the juices from the cob. Repeat with the remaining ears of corn. 

Step 3

In a large skillet, melt 2 tbsp. butter over medium-high heat. When it foams, add the scallions, celery, chiles, thyme, garlic, bay leaf, and corn; season with salt and pepper. Cook, stirring often, until the vegetables soften, 5 to 6 minutes. Stir in the crabmeat, Old Bay, and hot sauce. 

Step 4

Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. 

Step 5

In a large bowl, toss both cheeses with the cornstarch. Stir in the evaporated milk. 

Step 6

Drain the pasta and return it to the pot. Add the remaining 2 tbsp. butter and the cheeses. Toss the pasta over medium heat until the cheeses melt and the sauce is blended, 1 to 2 minutes. Mix in the vegetables and crabmeat; season.