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Crab Mac-N-Cheese

Mrs. Capt. Don’s Crab Mac-N-Cheese

16 ounces corkscrew or elbow pasta 6 tablespoons melted butter, divided 2 large garlic cloves, minced 1/2 cup finely chopped red onion 1/4 cup all-purpose flour 3 cups milk, at room temperature 1 1/2 cups (6 ounces) grated sharp Cheddar cheese 1 1/2 cups (6 ounces) grated Gruyčre cheese 1 tablespoon Dijon mustard 1/2 cup minced fresh chives 1/4 teaspoon sal 1/4 teaspoon freshly ground black pepper 1 pound cooked crab meat 1 1/2 cups panko crumbs or oyster crackers, crushed

Preparation 1. Cook pasta until al dente according to package directions. Drain, rinse with cold water, and drain again. 2. Place 4 tablespoons melted butter in a saucepot over medium-low heat. Add garlic and onion; cook 5 minutes or until onion is softened. Whisk in flour; cook 1 minute. Pour in milk; bring mixture to a boil over medium-high heat, whisking frequently. Reduce heat to medium-low, and simmer 3 minutes or until sauce is smooth and thickened. 3. Remove from heat, and whisk in cheeses, mustard & chives. Stir in 1∕4 teaspoon salt and 1∕4 teaspoon pepper. Fold in pasta and crab. Pour into a greased 3-quart baking dish. 4. Combine panko crumbs or crushed crackers and remaining 2 tablespoons melted butter. Sprinkle over casserole.

Bake at 375° for 30 minutes or until crust is crisp and sauce bubbles. Let stand 5 minutes before serving.


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