CRAB BISQUE MACARONI AND CHEESE

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Crab Bisque Macaroni and Cheese image

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!

Provided by yooper

Categories     Crab

Time 40m

Yield 10 serving(s)

Number Of Ingredients 14

1 (16 ounce) package penne pasta, cooked,drained
4 tablespoons butter, divided
1 medium onion, chopped
3 tablespoons flour
1 cup milk
1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes, drained
1 1/2 teaspoons fresh rosemary, minced or 1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese, shredded,divided (8 ounces)
2 cups monterey jack cheese, shredded,divided (8 ounces)
1 (16 ounce) can lump crabmeat, drained
1/4 cup sherry wine

Steps:

  • 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.

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