Crab Bisque Macaroni & Cheese

  • Photo and Recipe courtesy of <a href='' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 6-8 servings


  • 2 tablespoons butter, divided
  • 1/2 medium onion, chopped
  • 1 1/2 tbsp. flour
  • 1/2 c. milk
  • 1 c. chicken broth, canned or homemade
  • 1 c. diced canned tomatoes, drained
  • 1/4 tsp. dried rosemary, crushed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. (4 oz.) sharp Cheddar, shredded, divided
  • 1 c. (4 oz.) Monterey Jack cheese, shredded, divided
  • 8 ounces cooked crabmeat; fresh, thawed or canned and drained (or substitute imitation crab from seafood department)
  • 1 tbsp. dry sherry
  • 8 ounces penne pasta, cooked al dente according to package directions, drained


  • Preheat oven to 375&deg; Fahrenheit.
  • In large, deep saucepan, melt 1/2 tablespoon butter until sizzling. Add onion; saut&eacute; 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.
  • Over 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&quot; x 10&quot; lightly buttered casserole (or slightly larger).
  • Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes.