1/2 pound unsalted butter (two sticks)

1/2 cup flour

4 cups whole milk

1/2 to 3/4 pound shredded white American cheese

1/4 pound shredded white cheddar cheese

2 tablespoons dusted Parmesan cheese (the sprinkle kind)

1 to 2 tablespoons Old Bay seasoning

Dash of Worcestershire sauce

1 pound cavatappi pasta cooked al dente and drained

3/4 poundlump backfin crabmeat or your favorite crabmeat to taste

Heat butter and flour in a saucepan over low heat, constantly stirring, to make a light, loose roux, about 3-4 minutes, or just until it melts.

In a separate pot, heat the milk until it is medium-hot, but not scalding. Add the heated milk to the roux and whisk over medium heat until it is thick and smooth.

Add the other ingredients, except the noodles and crabmeat, and mix well. Add the sauce to the cooked noodles and mix well. Stir in the crabmeat.

If desired, brown the top under a broiler.

Notebook...

This recipe was taken from the Virginian Pilot and was provided by Chef Jerry Weihbrecht.

I substituted Muenster cheese for the white American to give this dish a slightly sharper flavor. The possibilities for cheeses are endless.

Suitable substitutes for the pasta include cavatelli, elbow macaroni, farfalle, and fusilli.