Pasta: 2 cups uncooked pasta yields about 4 cups cooked. For a higher cheese sauce to pasta ratio, reduce the amount of pasta and cook just 1 1/2 cups. Bear in mind that the pasta does eventually absorb the liquid from the sauce so it will dry out over time. This is not an overly cheesy, gooey mac-and-cheese.
Cauliflower: I used roasted cauliflower for additional flavor and also to avoid having a watery mac-and-cheese from steamed or boiled cauliflower. But you can do this as long as you drain the cauliflower properly. To roast: cut one head into florets, arrange on a baking sheet, drizzle with olive oil and sprinkle some salt and pepper. Roast for 20-25 minutes at 400℉.
Crab: You can stir the crab into the mac-and-cheese before baking but for my household of two, since the shelf life of crab is shorter than for the mac-and-cheese itself, I opted to just stir it in. Your choice but if you add the meat before baking, this will further reduce the sauce-to-meat/pasta ratio.
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