YIELD: 4 entrée portions
8 oz. uncooked elbow macaroni or shell pasta
Water, as needed
1 cup milk
1 Tbsp. margarine
6 oz. shredded sharp cheddar
5 oz. shredded American cheese
8 oz. crabmeat
3 Tbsps. butter, melted
1 cup plain bread crumbs
½ tsp. salt
½ cup finely shredded Monterey Jack cheese
1. Cook pasta according to package directions until al dente. Drain, shock in cold water, then drain and reserve.
2. In the pot used to cook the pasta, heat the milk over medium heat until hot, but not boiling. Stir in margarine and cheeses until blended and smooth. Stir in cooked pasta and reserve.
3. For the crabmeat topping: In a bowl, gently blend all ingredients together. Reserve.
4. Pour the macaroni and cheese mixture into a single or 4 individual buttered or nonstick dishes and top with the crabmeat mixture. Bake at 450°F for 15 to 20 minutes until the topping is golden brown and the mixture is heated through to a minimum of 165°F.
Recipe and photo: Phillips Foods