This stovetop crab mac and cheese transports a comforting staple to a delicacy, with lump crab meat, sharp white Cheddar cheese, and creamy Boursin, but it is still quick and easy to make.

Ingredient :

• 1/2 pound penne pasta

• 1/4 cup unsalted butter

• 2 tablespoons all-purpose flour

• 4 cups milk

• 1 teaspoon seafood seasoning, such as Old Bay®, or to taste

• 3 cups shredded sharp white Cheddar cheese

• 1 (5.2 ounce) package Garlic & Herbs Soft Spreadable Cheese, such as Boursin®, broken into chunks

• salt to taste

• 1 dash hot sauce, or to taste

• 2 ounces lump crab meat

Directions :

1. Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain; keep warm.

2. Meanwhile, add butter and flour to a saucepan over medium heat. As butter melts, whisk flour to create a roux. Slowly pour in milk, whisking constantly, and cook for 3 to 4 minutes. When milk comes to a boil, turn off heat. Add Old Bay seasoning, Cheddar cheese, and Boursin cheese, and whisk until cheeses are melted and sauce is smooth. Season with salt and hot sauce to taste.

3. Stir in drained pasta; gently fold in crab meat.