Macaroni and Brie with Crab
- nonstick cooking spray
- 1 pound medium shell pasta
- 5 tablespoons butter
- 1 medium sweet onion (such as Vidalia or Maui), halved and thinly sliced
- 1/3 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 cups condensed milk
- 1 pound Brie cheese, trimmed, cut into small wedges, and chopped (reserve 8 small wedges for topping)
- 12 ounces fresh cooked crabmeat or canned lump crabmeat, drained, flaked, and cartilage removed
- 3 slices stale or toasted white bread, torn apart into pieces
- Produce
- Sweet onion, medium (1)
- Seafood
- Crabmeat or canned lump crabmeat, fresh cooked (12 ounces)
- Cooking & Baking
- All-purpose flour (1/3 cup)
- Black pepper, ground (1/2 teaspoon)
- Cooking spray, nonstick (1)
- Salt (3/4 teaspoon)
- Pasta & Grains
- Shell pasta, medium (1 pound)
- Bread & Baked Goods
- Stale or toasted white bread (3 slices)
- Dairy
- Brie cheese (1 pound)
- Butter (5 tablespoons)
- Condensed milk (3 cups)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published November 30, 2011 (1 year ago).
22 people saved this recipe.
