Macaroni And Brie With Crab Recipes

Steps:

• 1. Preheat oven to 350 degrees F. lightly coat eight 14 to 16 oz individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tneder and golden brown; stirring occasionally. Meanwhile, cook pasta in 4 quart Dutch oven according to package directions; drain and return to pan. 2. Add flour, salt, and pepper 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 in pasta. Fold in crab. Transfer to baking dishes. 3. 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.

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. It should taste like seawater. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain the pasta, reserving some of the cooking liquid.
• For the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. Bring to a gentle simmer. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.
• Add the macaroni to the cream mixture and stir gently to blend. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Gently layer on the remaining macaroni, and then another layer of crab.
• For the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes.

Steps:

• 1. Heat oven to 350. Spray a 9 x 13" casserole dish w/ cooking spray. In lg skillet, cook onion in butter over mediume heat until onion is browned and tender. Cook pasta as directed, drain. Add flour, salt and pepper to skillet w/ onions, stir until combined, 1 min. Stir in milk. Cook, stirring until slightly thickened. Gradually add cheese chunks. Cook over medium-low until cheese melts. Stir ingredients into pasta. Fold in crab. Transfer to casserole dish. Sprinkle w/ crumbs. Bake, uncovered 20-25 mins or until golden brown.

Steps:

• Preheat oven to 350.
• Butter a medium casserole dish and set aside.
• Boil pasta until al dente.
• Drain.
• While pasta cooks, melt 2 tablespoons butter in a large saucepan over medium-low heat.
• Sprinkle in flour and cook, stirring continuously for 2 minutes, to form a golden brown roux.
• Stir in milk and cream.
• Bring to a boil, stirring continuously, then reduce heat to low.
• Add cheese and continue to stir until melted and smooth.
• Salt and pepper to taste.
• Toss in drained pasta, combine very well, making sure the sauce soaks the pasta thoroughly.
• Pour into the prepared casserole dish.
• Stir together bread or cracker crumbs with 3 tablespoons melted butter.
• Sprinkle evenly over pasta.
• Bake for 15 minutes.

Steps:

• Preheat oven to 350°F Lightly coat baking dish with cooking spray.
• In large skillet, cook onion in butter over medium-low heat about 15 minute or until tender and golden brown.
• Meanwhile, cook pasta according to package; drain and return to pan.
• Add flour, salt and pepper to onion in skillet. Stir. 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 dish. Sprinkle with crumbs.
• Bake 20-25 minute or until heated through and crumbs are golden brown.

Steps:

• 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.

Steps:

• Heat oven to 200C/180C fan/gas 6 and grease a medium baking dish. Cook the macaroni following pack instructions.
• Meanwhile, melt the butter in a thick-bottomed pan and add the flour to make a thick paste, stirring frequently with a wooden spoon. Add the milk, little by little, to the paste, mixing until smooth. Cook over a medium heat, stirring continuously until the mixture thickens.
• Remove from the heat, add 150g cheese and whisk until smooth. Mix in the mustard, ketchup and cayenne. Drain the macaroni and return to the pan. Stir the cheese sauce into the cooked pasta, fold in the brown crabmeat and season.
• Spoon the mixture into the prepared baking dish. Sprinkle the remaining 50g cheese on top and bake in the oven for 25-30 mins until heated through. Remove from the oven and stand for 10 mins.
• Meanwhile, in a small bowl, combine all the ingredients for the crab topping with some seasoning. Serve a big spoonful on top of each portion of the bake, then scatter over the dressed rocket (see 'Goes well with'). If making ahead, cool completely and leave in the fridge overnight. The next day, cut into slabs and reheat (covered in foil) for 10 mins in the oven at 200C/180C fan/gas 6.