Crab Bisque Macaroni and Cheese
- Reviews 2
Ready In: 40 mins
Serves: 10
Ingredients
- 1 (16 ounce) package penne pasta, cooked,drained
- 4 tablespoons butter, divided
- 1 medium onion, chopped
- 3 tablespoons flour
- 1 cup milk
- 1 (14 1/2ounce) can chicken broth
- 1 (14 1/2ounce) 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
Directions
- 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.
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