To me, homemade mc and cheese and boxed mac and cheese are two separate foods. Both delicious, but not the same thing at all! The boxed kind is quick, easy and yummy, but homemade mac and cheese reminds me of my mom and my grandmother- both who make their mac and cheese casserole-style. We made this crab mac and cheese, adapted from this recipe from Closet Cooking, and it was delicious and creamy!

Ingredients:
1 pound cooked pasta, al dente (we used penne)
2 tablspoons butter
1/2 teaspoon red pepper flakes
2 cloves garlic
2 tablespoons flour
2 cups milk
1/2 cup cream
2 tablespoons mayonnaise
1/2 teaspoon old bay seasoning
1 tablespoon dijon mustard
salt and pepper to taste
12 ounces gruyere (grated)
2 cans crab meat
4 green onions (sliced)

For the topping:
3 tablespoons butter
3/4 cup panko bread crumbs
1/4 cup parmesan cheese

1. While the pasta is cooking, preheat the oven to 350. Melt the butter in a large pan and add the red pepper flakes and garlic. Saute for about a minute.
2. Stir in the flour and cook until the mixture is golden brown.
3. Add milk and cream and cook until it thickens, about four or five minutes, then add the mayo, mustard, old bay seasoning, and salt and pepper to taste.
4. Mix in the gruyere; stir until it melts. Add in pasta, crab and green onions and combine, then remove mixture from heat.
5. In a small skillet, melt the 3 tablespoons of butter. Stir in breadcrumbs and toss to coat. Take off heat and stir in the parmesan.
6. Pour the mac and cheese mixture into a baking pan and top with the breadcrumbs.
7. Bake until golden brown on the top, about 20-30 minutes.
8. Enjoy!