Macaroni & Brie with Crab
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.
- 8
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
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.
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