Elegant Macaroni & Cheese (For Grownups)

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.

• Ready In: 45 mins
• Serves: 6-8
• Yields: 1 casserole

Ingredients

• 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

Directions

1. Cook bow ties in a large pot until al dente, drain, rinse return to pot and put to side.
2. 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.
3. 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.
4. Reduce heat to low and fold in crabmeat, stirring until well coated and warmed through.
5. Pour cheese and crab mixture over bow ties in the pot and gently mix until well covered.
6. Ladle bow ties into a 9x13 casserole dish and sprinkle top with bread crumbs and remaining Pecarino cheese and chives.
7. Place in oven at 350°F and bake until bubbly and golden.