Crab Bisque Macaroni And Cheese Recipes

CRAB BISQUE MACARONI AND CHEESE

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.

CRAB MACARONI AND CHEESE

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.

MAC AND CHEESE CASSEROLE WITH IMITATION CRAB

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2-quart casserole dish.
• Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes. Drain and transfer to a large bowl.
• Add condensed soup, Cheddar cheese, imitation crab, milk, seafood seasoning, Cajun seasoning, and pepper to rotini; mix ingredients together. Transfer to the prepared casserole dish.
• Mix bread crumbs and melted butter in a small bowl until crumbs are moist; spread evenly over the casserole mixture.
• Cook in the preheated oven until bubbly and topping is golden brown, about 30 minutes.

CRAB MACARONI CASSEROLE

Steps:

• Cook macaroni according to package directions., Meanwhile, in a large skillet, saute onion in butter until tender. Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Drain macaroni. Add the crabmeat, sour cream, Swiss cheese, salt, mustard, macaroni and 1/4 cup cheddar cheese to the skillet., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with remaining cheddar cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.