This recipe makes A LOT of mac and cheese, so please make the proper adjustments if you want a smaller batch.
2 packages Kraft Mac n Cheese
2 pks (1lb/450g) Gardein mini crabless cakes or Authentic crab cakes, cook by instructions and break into chunks *optional*
1 tablespoon/21.25g Old Bay Seasoning
4 tablespoons of butter (1/2 stick)
1 large shallot (or 2 small) minced
4 tablespoons/85g all-purpose flour
3 cup/0.7L milk
8 oz/226g cream cheese
3 cups/384g grated high quality strong cheese (cheddar, parmesan, asiago, etc)
2 tablespoons/42.5g freshly chopped parsley leaves
2 tablespoons/30mL sherry, *optional*
Serve with Old Bay hot sauce or Tabasco sauce, to taste
1/2 cup/64g Ritz cracker crumbs (make by pulsing in food processor)
1/2 cup/64g Cheez-It cracker crumbs (make by pulsing in food processor)
2 teaspoons/8g Old Bay Seasoning
4 tablespoons melted butter (1/2 stick)
1 tablespoon/21.25g freshly chopped parsley leaves
Preheat oven to 375 degrees F or 176 degrees C.
For the sauce
I used a big saucepan or a pot you would use when making soup for a lot of people. You end up adding a lot of additional ingredients so you want to have the space.
You don't want them fully cooked at this point because they will continue cooking so you don't want them to burn
its going to take a few minutes, and you may be questioning your skills at this point, but trust the process!
Add grated cheeses, and parsley. Stir in until all the cheese is melted and incorporated. If you have a slightly pink/brown cheese sauce its perfect - the Old Bay changes the color slightly.
Add the sherry, if desired.
For the topping