Macaroni and Brie with Crab

This is a great twist on macaroni and cheese. For more recipes check out the Recipe Cove website.



Nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
5 Tbsp. butter
1 lb. dried medium shell pasta
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
3 cups milk
1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6 to 6.5-oz cans lump crabmeat, drained, flaked and cartilage removed
; 3 slices firm white3 bread, torn into large pieces

Instructions:

1. Preheat oven to 350 degrees. Lightly coat eight 14- to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in buter 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; coover 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.

Serves 8