You haven't lived until you've tried Crab Mac and cheese! We had the opportunity to sample some of the best during a recent trip to Nick's Cove — a charming cluster of 1930s cottages on the banks of Tomales Bay. Here, executive chef Austin Perkins works his magic with the most incredible crab macaroni and cheese you'll ever taste.
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.
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. 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.