Macaroni and Brie with Crab
Nonstick cooking spray
medium sweet onion, halved and thinly sliced
pound dried medium shell pasta
teaspoon ground black pepper
pound Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
6 ounce can lump crabmeat, drained, flaked, and cartilage removed
slices firm white bread, torn into large pieces
- 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.
- 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.
- 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 Facts(Macaroni and Brie with Crab)
- Per serving:
- 595 kcal cal.,
- 27 g fat
- (16 g sat. fat,
- 1 g polyunsaturated fat,
- 7 g monounsatured fat),
- 137 mg chol.,
- 905 mg sodium,
- 57 g carb.,
- 2 g fiber,
- 7 g sugar,
- 31 g pro.
- Percent Daily Values are based on a 2,000 calorie diet