Prep 15 mins
Cook 30 mins
I love mac and cheese but wanted to dress up my old comfort food stand-by for company. After a few tries, this is what I came up with. Simple comfort food meets elegance and sophistication. Hope you enjoy it as much as me and my guests.
- 1 lb bow tie pasta
- 4 tablespoons butter, divided
- 2 tablespoons cornstarch
- 1⁄4 cup breadcrumbs
- 1⁄2 lb lump crabmeat
- 8 ounces monterey jack pepper cheese (shredded)
- 8 ounces gruyere cheese (shredded)
- 8 ounces extra-sharp cheddar cheese (I use x-sharp white Vermont, shredded)
- 1⁄4 cup pecorino romano cheese, grated and divided
- 1 1⁄2 cups milk
- 1 tablespoon Dijon mustard
- 1⁄2 sweet onion, minced fine
- 1 garlic clove, minced fine
- fresh chives, snipped
- Cook bow ties in a large pot until al dente, drain, rinse return to pot and put to side.
- In a med. sauce pan melt 2 Tbs. butter and saute garlic and onion until soft and fragrant. Add remaining 2 Tbsp butter and cornstarch, stirring to form a roux.
- Add milk and Dijon and cook on med. high heat, stirring constantly until slightly thickened. Add cheeses one at a time, stirring until melted completely before adding the next one. Finally add 1/2 the Pecarino and stir.
- Reduce heat to low and fold in crabmeat, stirring until well coated and warmed through.
- Pour cheese and crab mixture over bow ties in the pot and gently mix until well covered.
- Ladle bow ties into a 9x13 casserole dish and sprinkle top with bread crumbs and remaining Pecarino cheese and chives.
- Place in oven at 350°F and bake until bubbly and golden.