Macaroni and Cheese with Crab

By ForkAndTheCork

Ingredients

• Coarse salt and ground pepper
• 1 pound penne rigate pasta (or a pasta of your choice)
• 6 tablespoons butter
• 1/2 medium onion, finely chopped
• 1 garlic clove, minced
• 1/3 cup flour
• 2 Cups Nonfat Milk
• 1/2 Cup Half and Half
• 1/4 teaspoon cayenne pepper
• 1 pound coarsely chopped crabmeat
• 4 cups (1 pound) grated extra sharp white cheddar cheese
• 1/2 cup breadcrumbs

Details

Servings 8

Preparation

Step 1

Preheat oven to 400. In a large pot of boiling salted water, cook pasta to al dente. Drain; rinse with cold water. Set aside.

While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk and half and half, whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper.

Remove pan from heat. Fold in crab. macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

A great side dish to this would be steamed broccoli with a touch of salt.