Crab Bisque Macaroni and Cheese

"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!"
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Ready In:




  • 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.

Questions & Replies

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  1. 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!
  2. 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.


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