Crab Macaroni Gratin

Ingredients

• 8 ounces uncooked medium pasta shells (about 3 cups)
• 4 ounces white cheddar cheese, finely shredded (about 1 cup)
• 3 ounces Gruyère cheese, finely shredded (about 3/4 cup)
• 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
• 2 1/2 cups heavy cream
• 1 medium garlic glove, finely chopped
• 12 ounces fresh Dungeness crabmeat (about 2 cups), picked over
• 5 tablespoons thinly sliced fresh chives, divided
• Fine sea salt, to taste

Description

1. Cook pasta in boiling salted water according to package directions for al dente. Drain.

2. Meanwhile, toss together cheddar, Gruyère, and Parmigiano-Reggiano until well combined; set aside 1 cup cheese mixture. Preheat broiler to low with oven rack in top third of oven.

3. Bring cream just to a boil in a large saucepan over medium-high. Reduce heat to low; add garlic, and gently simmer, stirring often, 2 minutes. Stir in cooked pasta, and return to a gentle simmer over medium. Cook, stirring often, 1 minute. Reduce heat to medium-low. Stir in cheese mixture in three additions (about 1 1/2 cups at a time), until cheese is melted after each addition. Gently stir in crab and 1/4 cup chives. Season to taste with salt.

4. Spoon pasta mixture into an 8- x 6- x 2-inch broiler-proof baking dish set on a rimmed baking sheet. Top with reserved 1 cup cheese mixture in an even layer.

5. Broil in preheated oven until cheese is golden brown and crusty, 5 to 7 minutes, rotating as needed for even browning. Let stand 5 to 10 minutes, and sprinkle with remaining 1 tablespoon chives.