This is from the Food Network Magazine. It is four times the original recipe. To me, it's not worth trashing your kitchen for less, but you make the call; you can cut it down to your liking. Also, the original recipe used lobster but I am way too cheap. So, if you want to show off, use lobster.
1 1/3 c. finely grated parmesan
4 c. cooked elbow macaroni
8 T. butter
6 T. flour
5 c. milk
3 t. salt
1/2 t. nutmeg
5 eggs, lightly beaten
4 c. shredded cheese (fontina, asiago or
another semi hard cheese)
16 oz. crabmeat
Preheat oven to 425º. Grease mini muffin trays well or you will be sorry at cleanup.
Cook macaroni in boiling water for 4 minutes or until almost tender. Drain.
In a saucepan melt butter over medium heat. Stir in flour and cook two minutes, stirring constantly. Stir in milk, salt and nutmeg. Bring to a simmer and stir 1/2 milk mixture into the eggs. Return egg mixture to pan. Simmer two minutes or until thick and bubbly. Add cheeses and stir until melted. Remove from heat. Add crab and macaroni.
Spoon mix into prepared pans. Bake 15 minutes or until slightly browned. Cool completely before removing from the pan. Freeze on a tray and when frozen, bag. Reheat frozen bites in 350º until thawed and warm. They can be served hot or room temp.