Shelly's Recipe

CRAB BISQUE MACARONI AND CHEESE

Category: Desserts

2 tbsp butter, divided
1/2 medium onion, chopped
1 1/2 tbsp flour
1/2 cup milk
1 cup chicken broth, canned or homemade
1 cup diced canned tomatoes, drained
1/4 tsp dried rosemary, crushed
1/2 tsp salt
1/4 tsp pepper
1 cup Cheddar and Monterey Jack Cheese, shredded, divided
8 oz canned crabmeat, drained 1 tbsp dry sherry
8 oz penne pasta, cooked al dente according to pkg directions, drained

Preheat oven to 375. In large, deep saucepan, melt 1/2 tbsp butter until sizzling. Add onion; saute over medium heat about 3 minutes or until tender. Add remaining butter. When sizzling add the flour and cook, stirring, until the flour is golden.

Oven medium heat, gradually whisk milk and chicken broth into flour butter mixture. Cook, stirring constantly 8 to 10 minutes, until the mixture is thick and smooth.

Stir in tomatoes, rosemary, salt and pepper. Bring just to boiling point and remove from heat. Add 2/3 cup each of the Cheddar and Monterey Jack cheeses. Stir until the cheese is melted. Stir in crabmeat and sherry. Stir in the pasta, mixing well.

Transfer mixture to an oval 8 inch x 10 inch lightly buttered casserole (or slightly larger.) Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes. Serves 4-6