Macaroni With Brie And Crab Food

MACARONI & BRIE WITH CRAB

Steps:

• Preheat oven to 350°F Lightly coat baking dish with cooking spray.
• In large skillet, cook onion in butter over medium-low heat about 15 minute or until tender and golden brown.
• Meanwhile, cook pasta according to package; drain and return to pan.
• Add flour, salt and pepper to onion in skillet. Stir. 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 dish. Sprinkle with crumbs.
• Bake 20-25 minute or until heated through and crumbs are golden brown.

CRAB MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

SPICY MACARONI AND BRIE WITH CRAB

Steps:

• Preheat oven to 350º 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 to 20 minutes or until tender and golden brown, stirring occasionally.
• Meanwhile, cook pasta in 4-quart Dutch oven according to package directions and add a whole Scotch Bonnet pepper pierced once or twice; drain and return to pan.
• Add flour, salt, pepper & hot sauce (a couple of drops) 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.
• 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.