Preheat your oven to 425 and lightly butter a 13×9 inch pan.

In a medium size bowl combine your crab meat (well drained) and your Old Bay seasoning, give it a stir to mix the seasoning through the crab meat.

The next thing you’ll want to do is get your butter melted in a skillet over medium heat, once it’s melted add in your finely diced onion. Let that cook until the onion is soft and translucent.

While your onion is cooking get your pasta water on and bring it to a boil lightly salting it.

Add your flour into the butter and onion mixture stirring frequently over medium heat for about 5 minutes. Now stirring constantly slowly pour in your stock.

(Pour your pasta in the boiling water if it’s ready now! Follow your package directions for best results!)

Still stirring constantly slowly pour in half of your milk. Now add in your cream cheese and stir until completely incorporated and smooth. Stir in the rest of your milk. Next put your Monterey jack cheese and mustard in and stir until it is all melted and incorporated. Add in a pinch of salt if needed.

Once your pasta is ready pour it into the bottom of your prepared baking pan. Top the pasta with half of your cheese sauce. Now evenly layer your crab meat on top of the pasta and pour over the rest of the cheese sauce. Top it all off with an even layer of Panko bread crumbs

Now you’re ready to bake! Pop it in the oven for about 25 minutes or until nice and golden brown, now your crab cake macaroni and cheese is ready to eat!