Macaroni & Brie with Crab

By mrshermes2002

Decadent individual mac and cheeses with creamy brie and lump crab are the ultimate side dish to serve at your next dinner party! Pairs well with steaks.

Ingredients

• 1 medium sweet onion, halved and thinly sliced
• 5 tablespoons butter
• 1 pound dried medium shell pasta
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups milk
• 1 pound Brie cheese, rind trimmed and chopped (reserve 8 small wedges for topping, if desired)
• 2 (6-ounce) cans lump crabmeat, drained, flaked, and cartilage removed
• 3 slices firm white bread, torn into large pieces

Details

Servings 8
Adapted from bhg.com

Preparation

Step 1

Preheat oven to 350°F. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.

Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.

Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.