This crab rangoon baked mac and cheese is an ultra-creamy fusion dish that swirls imitation crab and cream cheese filling through a three-cheese sauce before baking until bubbly and golden. The result is an indulgent, restaurant-quality casserole that takes classic comfort food to the next level.
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Preheat oven to 400°F (200°C). Cook pasta to al dente according to package directions. While pasta cooks, prepare the filling and sauce.
In a medium bowl, combine the chopped imitation crab, softened cream cheese, sour cream, 4 chopped scallions, Worcestershire sauce, chili powder, and 1/4 tsp garlic powder. Mix until well combined and set aside.
In a large pot or Dutch oven, melt butter over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Add the minced garlic, 1 tsp garlic powder, 1 tsp onion powder, chicken bouillon powder, and paprika. Stir and cook for 1 minute until fragrant.
Whisk in the all-purpose flour to create a roux and cook for 1-2 minutes, stirring constantly.
Slowly whisk in the warmed heavy cream, whole milk, and evaporated milk until the sauce is smooth.
Bring the sauce to a simmer, then season with salt and black pepper.
Reduce heat to low. Gradually stir in half of the shredded sharp cheddar, Gouda/Colby Jack, and mozzarella until the cheese is fully melted and the sauce is smooth.
Add the cooked pasta to the cheese sauce and stir to combine.
Fold in half of the prepared crab rangoon filling.
Transfer the mac and cheese mixture to a large baking dish.
Top with the remaining shredded cheeses, then dollop the rest of the crab rangoon filling over the cheese layer.
Bake for 25 minutes, or until the top is golden brown and bubbly.
Let the mac and cheese rest for a few minutes before serving. Drizzle with sweet chili sauce and garnish with fresh chopped scallions.
Store covered in the refrigerator for up to 3 days; reheat covered at 350°F for 15–20 minutes until warmed through. Unbaked mac and cheese freezes well for up to 3 months.
Large pot or Dutch oven · Large baking dish
Yes, lump crab meat works well as a substitute. Use the same quantity and drain well before mixing into the filling to avoid excess moisture.
The recipe calls for corkscrew (rotini) pasta, which holds the creamy sauce well. Penne or elbow pasta are good alternatives.
Yes. Assemble the dish in the baking dish, cover, and refrigerate up to 24 hours. Bake at 400°F for 25 minutes; add 5–10 minutes if baking from cold.
Ensure milk and cream are warmed before whisking in, and keep heat at medium or low when melting cheese to prevent separation.
Yes. Freeze unbaked for up to 3 months. Thaw overnight in the refrigerator, then bake at 400°F for 25–30 minutes until heated through and golden.
