Ingredients
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8 ounces uncooked medium pasta shells (about 3 cups)
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4 ounces white cheddar cheese, finely shredded (about 1 cup)
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3 ounces Gruyère cheese, finely shredded (about 3/4 cup)
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3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
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2 1/2 cups heavy cream
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1 medium garlic glove, finely chopped
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12 ounces fresh Dungeness crabmeat (about 2 cups), picked over
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5 tablespoons thinly sliced fresh chives, divided
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Fine sea salt, to taste
Directions
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Cook pasta in boiling salted water according to package directions for al dente. Drain.
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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.
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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.
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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.
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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.
Sarah Crowder