MACARONI AND BRIE WITH CRAB
Nonstick cooking spray
i
medium sweet onion,
halved and thinly sliced
5
Tbsp. butter
i
lb. dried medium shell
pasta
/3
cup all-purpose flour
34
tsp. salt
Vi
tsp. ground black pepper
3
cups milk
1
lb. Brie cheese,trimmed
and chopped (reserve
8 small wedges for
topping, if desired)
2
6-to6.5-oz.canslump
crabmeat, drained, flaked,
and cartilage removed
3
slices firm white bread,
torn into large pieces
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.
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,
m akes
8
s e r v in g s
.
À
P R IZ E T E ST E D R E C IP E S* $ 4 0 0 W IN N E R
MELISSA A. PODOLAK, HILLSBOROUGH, NC
CATEGORY, OCTOBER 2008
CLIP A N D SAVE RECIPES IN YOUR
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