1 lb jumbo lump crab meat
1/2 cup butter
1/2 cup all-purpose flour
1 1/2 tsp seafood seasoning divided (i.e. Old Bay, Seafood Magic, your favorite)
1/2 tsp garlic salt
1/2 tsp ground mustard
1/4 tsp black pepper
2 oz Chive & Onion cream cheese softened
5 cups whole milk
5 cups shredded Cheddar and Monterey Jack cheese divided
Topping:
1/2 cup panko breadcrumbs
2 Tbsp butter melted
1 Tbsp grated Parmesan cheese
1/4 tsp seafood seasoning
1 Tbsp chopped fresh Italian parsley
Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray. Set aside. Cook the pasta in salted water per the package directions until al dente. Drain well and set aside. Pick over the crab meat removing any shells and cartilage. Set aside. In a medium-size heavy bottomed saucepan melt 1/2 cup butter over medium heat. To the melted butter add the flour, 1 1/2 tsp seafood seasoning, garlic salt, ground mustard and black pepper. Mix until the flour has been absorbed by the butter stirring constantly. Gradually whisk in the milk. Whisk constantly to prevent clumping. Bring the milk to a boil then immediately lower the heat to low. Simmer for 3-5 minutes gently bubbling stirring to prevent sticking. Turn off the heat. Add the cream cheese to the sauce. Stir until melted then add 3 cups of shredded Cheddar and Monterey Jack cheese. Remove from the heat, stirring until melted. Add the cooked pasta and crab meat to a large mixing bowl. Pour the cheese sauce over and mix until fully coated and the crab meat is evenly distributed. Pour 1/2 into the baking dish. Top with 1 cup shredded cheese. Repeat with macaroni then top with the final 1 cup of shredded cheese. Topping: Melt the remaining 2 Tbsp of butter in a small microwave safe bowl.. Mix with the panko bread crumbs, Parmesan cheese, and 1/4 tsp seafood seasoning. (Add more or less to your taste) Sprinkle on top. Place into the oven and bake for 30-35 minutes or until the top is golden and and the edges are bubbly. Garnish with chopped parsley just before serving.