Dungeness Crab Mac and Cheese

Preparation

1. Step 1

   Heat oven to 375°F. Lightly oil an 8-inch baking dish.

   Step 2

   Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside.

   Step 3

   Put the crabmeat in a large bowl and pick through it with your hands, removing any pieces of shell.

   Step 4

   In a large skillet over medium-high heat, melt 1 tablespoon of the butter. Add the cauliflower and cook for 1 minute without stirring. The cauliflower will just begin to brown on the bottom. Flip the cauliflower, add the corn, celery, and salt, and sauté for another minute. Transfer the vegetables to a small bowl.

   Step 5

   In the same pan over medium-high heat, melt 1 tablespoon of the butter. Add the capers and sauté until they are brown, about 1 minute. Remove the pan from the heat and add the cayenne, chili powder, and turmeric. Stir to combine. Gently fold in the crabmeat until it is fully coated. Transfer to a small bowl and set aside.

   Step 6

   In the same skillet, melt the remaining 3 tablespoons butter over medium heat. Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, and then slowly whisk in the stock. Continue whisking until fully combined, about 30 seconds. Add the sherry, tarragon, and pepper and stir. Remove from the heat and stir in the semihard cheese until it is completely melted, about 30 seconds. Mix in the pasta, vegetables, and the hard cheese.

   Step 7

   Very gently fold in all but 1/3 cup of the crabmeat. Pour the pasta into the baking dish and spread the reserved crabmeat over the top, pressing it slightly down into the mac and cheese. (If the crabmeat is left on top, it will dry out while it cooks.) Sprinkle the bread crumbs over the top of the dish.

   Step 8

   Bake for 50 minutes, or until the cheese is bubbling around the edges and the internal temperature of the dish is 160°F. Let the mac and cheese sit for 15 minutes before serving.