Prep Time: 10 minutes
Cook Time: 15 minutes
Ready In: 25 minutes
1 pound Dungeness crab meat
2 pounds dried elbow macaroni pasta
1/2 pound unsalted butter
3/4 cup flour
1/2 gallon whole milk
1/2 gallon heavy cream
2 leeks, white part only, sliced
1 cup Point Reyes Toma, shredded
1 cup Spring Hill Cheddar, shredded
1/2 cup Parmigiano-Reggiano, shredded
Fresh lemon juice (1/4 lemon)
Parsley, chopped (for garnish)
Toasted breadcrumbs (for garnish)
1. In a large pot bring three gallons of water to a rolling boil. Add pasta and
boil, stirring occasionally, 6-8 minutes. Add to a large mixing bowl and set aside.
2. In another large pot begin melting butter. Add the leeks and sweat 5-10 minutes, until soft. Add the flour. Stir constantly; cook until the mixtures bubbles for 2-3 minutes and smells like shortbread. Add the milk and bring to a boil; reduce to simmer.
3. Allow the mixture to reduce while simmering, approximately 5 minutes. Add the cream and again allow to simmer for 5 minutes. Add all the cheese, whisk until incorporated. Add salt to taste; add 3-5 drops of Tabasco sauce and the juice of a quarter lemon. Pour over pasta and add crab meat, stirring to incorporate. Serve with toasted breadcrumbs and parsley.