Spicy Macaroni and Brie With Crab

READY IN: 1hr 10mins


  • nonstick cooking spray
  • 1
    medium sweet onion, halved and thinly sliced
  • 5
    tablespoons butter
  • 1
    lb dried medium shell pasta
  • 1
    small scotch bonnet pepper (whole with at least two slits)
  • 34
    teaspoon salt
  • 12
  • hot sauce (as desired)
  • 3
    cups milk
  • 1
    lb brie cheese, trimmed and chopped (reserve 8 small wedges for topping)
  • 12
    ounces lump crabmeat, drained, flaked, and cartilage removed (2 cans of 6 oz each or fresh, if desired)
  • 3
    slices firm white bread, torn into large pieces


  • Preheat oven to 350º F.
  • Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside.
  • In large skillet cook onion in butter over medium-low heat about 15 to 20 minutes or until tender and golden brown, stirring occasionally.
  • Meanwhile, cook pasta in 4-quart Dutch oven according to package directions and add a whole Scotch Bonnet pepper pierced once or twice; drain and return to pan.
  • Add flour, salt, pepper & hot sauce (a couple of drops) to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly.
  • Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
  • Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture.
  • Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.