Prep 10 mins
Cook 30 mins
I found this on the Wisconsin Dairy Board. I'm on a low carb diet so this is a no-no for now. I know just what I'm having when I go on my next planned "cheat." Someone make this quick so I can live vicariously through your review!
- 1 (16 ounce) package penne pasta, cooked,drained
- 4 tablespoons butter, divided
- 1 medium onion, chopped
- 3 tablespoons flour
- 1 cup milk
- 1 (14 1/2 ounce) can chicken broth
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 1 1⁄2 teaspoons fresh rosemary, minced or 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 cups cheddar cheese, shredded,divided (8 ounces)
- 2 cups monterey jack cheese, shredded,divided (8 ounces)
- 1 (16 ounce) can lump crabmeat, drained
- 1⁄4 cup sherry wine
- Preheat broiler.
- In a large saucepan, melt 1 tablespoon of the butter, until sizzling.
- Add onion, saute over medium heat 3 minutes or until tender.
- Add remaining 3 tablespoons butter.
- When butter is sizzling, whisk in flour.
- Cook, stirring occasionally, 12 minutes or until mixture is golden brown.
- Over medium heat, gradually whisk milk and chicken broth into flour-butter mixture, cook, stirring occasionally for 8-10 minutes or until mixture is thick and smooth.
- Stir in tomatoes, rosemary, salt and pepper.
- Reduce heat and add 1 cup each of the Monterey jack and cheddar cheese.
- Cook, stirring occasionally for 3 minutes or until cheese is melted.
- Stir in crabmeat and sherry.
- Remove from heat.
- Place drained, cooked pasta in a 3-quart baking dish; pour cheese mixture over pasta and mix well.
- Sprinkle with mixture of remaining Cheddar and Monterey Jack cheese.
- Broil about 5 inches from heat for 5-8 minutes or until cheese is bubbling.
- Cool slightly before serving.
This was pretty good but does NOT need salt. Just take that out of the recipe; the crab meat and cheeses are salty enough. Also, use good crabmeat - it's worth the splurge. I used the off brand and it was evident. I didn't have rosemary so I used basil and thyme. I think it would be better with rosemary. Good recipe, though!
Absolutely delicious! Definitely not a weeknight dinner, but well worth the effort and there were tons of leftovers. I made this on a budget, using 2 6 oz. cans of the regular (not lump) crabmeat and red wine vinegar instead of the sherry, but it came out great! Thank you for posting this, and I hope you get to enjoy it yourself soon.