- 2 pounds of elbow macaroni or other pasta of choice
- 2 sticks of lightly salted butter
- 1 quart heavy cream
- 32 oz shredded cheddar (I prefer medium)
- 16 oz ricotta
- 16 oz gruyere
- 16 oz lump crab meat
Cook pasta according to directions. Drain and rinse. In a 9 x 13 pan, combine pasta with softened butter, cheddar, ricotta and gruyere (set aside some cheddar and gruyere to top the dish). Gently fold in the lump crab meat. Pour in enough heavy cream to be level with your mixed ingredients. Top the mixture with generous portions of cheddar and gruyere. Bake in a 375-degree oven for 30 to 45 minutes. If desired, broil for a final five minutes to create a nicely browned top. Enjoy!