Dungeness Crab Mac And Cheese

• 12 ounces elbow pasta or medium-size shell pasta
• 1/2 cup panko (Japanese-style bread crumbs)
• 1/2 cup freshly shredded parmesan cheese (preferably using a Microplane, which makes the cheese fluffier)
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons fresh or 1 tsp. dried thyme leaves
• 2 tablespoons salted butter
• 2 tablespoons flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne
• 3 1/2 cups whole milk, warmed
• 1 cup grated sharp white cheddar
• 12 ounces shelled, flaked Dungeness crab
• 1 green onion, sliced 1/4 in. thick

1. Arrange an oven rack 5 in. from heat and preheat broiler. Cook pasta according to package instructions; drain well, then rinse with cold water. Drain again and set aside.
2. In a small bowl, mix panko, parmesan, oil, and thyme. Set aside.
3. Melt butter in a large ovenproof frying pan over medium-high heat. Add flour, salt, pepper, and cayenne; cook, whisking, until bubbling and light tan, 1 1/2 to 2 minutes. Add milk and cook, whisking, until small bubbles appear at edge of pan and sauce just begins to thicken, 3 to 5 minutes. Reduce heat to low, add cheddar, and whisk until blended. Add crab and reserved pasta; toss gently to mix and heat through.
4. Spread crab mixture evenly in pan and scatter with panko mixture. Transfer to oven and broil until bread crumbs are well browned, about 1 minute. Top with green onions.
5. Wine pairing: Cinder 2015 Dry Viognier (Washington and Idaho; $18).

pasta, bread, parmesan cheese, extravirgin olive oil, thyme, butter, flour, kosher salt, pepper, cayenne, milk, crab, green onion

Taken from www.myrecipes.com/recipe/dungeness-crab-mac-cheese (may not work)