Mac and cheese with crab meat

Ingredients:

• 450 g of ribbed cavatapi or horns
• 2 tablespoons extra-virgin olive oil
• 6 tablespoons of butter
• 3 stalks celery with leaves on top, finely chopped
• 1 medium onion, finely chopped
• Half a small red bell pepper, seeded and finely chopped
• 3 - 4 cloves garlic, finely chopped
• 1 bay leaf
• About 2 tablespoons chopped fresh thyme leaves, a few sprigs
• About 1 tablespoon grated lemon zest
• 350 g fresh lump crab meat, sorted to remove shell fragments
• 1 tbsp seafood seasoning (preferably Old Bay)
• 3 tbsp. premium flour
• 2.5 cups of milk
• Freshly grated nutmeg, to taste
• 1 tbsp Dijon mustard
• 150g, about 1 cup grated sharp cheddar
• 150 g, about 1 cup grated Gruyere or Swiss cheese
• 3 tablespoons hot sauce (preferably Frank's Red Hot)
• 1 tbsp. panko breadcrumbs
• A generous handful of parsley, finely chopped
• 0.5 tbsp. grated parmesan

Preparation:

1. Bring a large saucepan of salted water to a boil over medium heat. Add the pasta and cook for 3-4 minutes (it will be undercooked). Let cool, drain thoroughly, and transfer the pasta to a large bowl.
2. Meanwhile, in a medium saucepan, heat 2 tablespoons olive oil (2 turns of the pan) and 1 tablespoon butter over medium-high heat. Add the celery, onion, bell pepper, garlic, bay leaf, thyme, lemon zest, and salt and black pepper to taste. Cook until the vegetables are tender, 6-8 minutes. Add the crabmeat to the vegetables and sprinkle generously with seafood seasoning. Stir to coat evenly, then remove from heat.
3. In a medium saucepan, melt 3 tablespoons of butter over low heat, add the flour, and stir. Cook for 1 minute, then whisk in the milk and bring to a simmer. Season the sauce with salt and pepper to taste, add the nutmeg, and cook for a few minutes until it thickens and coats the back of a spoon. Add the mustard and cheese and stir in a figure-eight motion. Add the vegetables, crab, and sauce to the bowl with the pasta and divide the mac and cheese between individual ramekins or into one large dish. At this point, the mac and cheese can be refrigerated if making ahead.
4. Preheat oven to 190°C.
5. In a small skillet over low heat, melt a couple of tablespoons of butter and add 3 tablespoons of hot sauce. Heat through, then add the breadcrumbs and toss to coat evenly. Cool the breadcrumbs, then stir in the parsley and 1/2 cup of grated Parmesan. Sprinkle the mac and cheese with the topping. Arrange the ramekins on a baking sheet or place the casserole on a baking sheet. Bake until crisp and the macaroni is heated through, about 10 minutes. If you're baking chilled mac and cheese, it will take 40-45 minutes, but add the topping 10 minutes before it's done.