Try a new version of mac & cheese with juicy jumbo lump crabmeat and Japanese-style breadcrumbs from 'Downright Delicious with Yo-Yo'.
Preheat an oven to 400 degrees.
In a large stock pot cook pasta shells according to the package minus one minute so shells do not get too soft.
Reserve the pasta water because it will be needed for the cream sauce.
Place a saucepan over low heat and add 2 tbs of butter. Add the onions, garlic and cook for 3-4 minutes until soft. Next add the all-purpose flour and mix well. Season mixture with salt, pepper, and sprig of thyme. Add the wine and stir until mixture is smooth, add 2 cups of the pasta water and stir, followed by the milk and heavy cream, add the paprika, dry mustard, nutmeg, and continue to stir. Add salt and pepper to taste. Allow the mixture to reduce down and the sauce to thicken (to the consistency of gravy).
Next, strain the sauce into another pot to ensure that the thyme sprigs are completely removed. Add the soy sauce and continue to mix well.
Next, pour the al dente shells into a large baking dish, pour the cream sauce on top, and mix, making sure all shells are coated. Add the shredded cheddar cheese and gruyere cheese, and gently fold the cheese evenly into the shell mixture. Add the softened cream cheese and mix into the shells as well.
Add the jumbo lump crab meat into the baking dish and gently fold it into the shells and cheese, making sure the crab meat is evenly distributed into the pan.
Season with salt and pepper to taste, next zest the skin of one lemon to the shells and cheese and again gently mix it in. Grate the parmesan cheese on top.
In a separate small saucepan, melt 2 tablespoons of butter and add the breadcrumbs to the butter. Season with salt and pepper and mix well.
Evenly distribute the bread crumb mixture on top of the shells and cheese in the baking dish and place the dish in the oven for 20-30 minutes, until bubbly and lightly golden brown on top. Remove from the oven and let stand for 10 minutes, and serve.