Servings: 6 is what they say (it is a lot! I make ½ and it is still a lot!)

• 1 pound elbow macaroni • 1 pound elbow macaroni
• 4 tablespoons butter • 4 tablespoons butter
• 6 tablespoons flour • 6 tablespoons flour
• 2 1/2 cups milk • 2 ½ cups milk
• 3/4 tablespoon Old Bay Seasoning • ¾ tablespoon Old Bay Seasoning
• 1/4 teaspoon salt • ¼ teaspoon salt
• 1/4 teaspoon white pepper • ¼ teaspoon white pepper
• 1 clove garlic, minced • 1 clove garlic, minced
• 4 ounces cream cheese • 4 ounces cream cheese
• 12 ounces Cougar Gold cheese, shredded • 12 ounces Cougar Gold cheese, shredded
• 6 ounces Monterey Jack cheese, shredded • 6 ounces Monterey Jack cheese, shredded
• 12 ounces Dungeness crab meat • 12 ounces Dungeness crab meat
• 4 ounces Parmesan cheese, shredded • 4 ounces Parmesan cheese, shredded
• 2/3 cup panko bread crumbs • ⅔ cup panko bread crumbs

Cook pasta until al dente and drain. Preheat oven to 350 degrees.
Melt butter over low heat. Add flour and stir to combine. Cook for 2 to 3 minutes until smooth. Whisk in milk to avoid lumps. Turn heat up to medium and cook until thick, about 5 minutes. Add Old Bay, salt, pepper and garlic. Add cream cheese and whisk until smooth.
Remove from heat and, with a wooden spoon, stir in Cougar Gold and Monterey Jack cheeses. Stir in crab meat. Stir in pasta.
Pour mixture into a 9 x 13-inch glass or ceramic dish and level the pasta mixture.
Mix Parmesan cheese with the panko bread crumbs and sprinkle evenly over the pasta mixture. Bake for 20 to 25 minutes until golden brown on top.