Macaroni and Brie with Crab
Looking for a delicious pasta dish? Try this easy to make twist on the traditional macaroni and cheese recipe.
Ingredients
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Nonstick cooking spray
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1 medium sweet onion, halved and thinly sliced
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5 Tbsp. butter
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1 lb. dried medium shell pasta
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1/3 cup all-purpose flour
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3/4 tsp. salt
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1/2 tsp. ground black pepper
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3 cups milk
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1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
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2 6- to 6.5-oz. cans lump crabmeat, drained, flaked, and cartilage removed
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3 slices firm white bread, torn into large pieces
Directions
1.
Preheat oven to 350 degrees 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.
2.
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.
3.
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. Makes 8 servings.
Nutrition information
Calories 595, Total Fat 27 g, Saturated Fat 16 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 137 mg, Sodium 905 mg, Carbohydrate 57 g, Total Sugar 7 g, Fiber 2 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 28%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
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