Preparation
- Preheat the oven to 350°F.
- In a saucepan, melt the butter and soften the onion and garlic.
- Add the flour and stir for 1 minute, making sure it doesn’t brown. Add the lobster stock, milk and cream, whisking until smooth.
- Simmer for 15 minutes, stirring regularly until the sauce thickens.
- Add half the cheese, followed by the pasta and crabmeat. Season to taste with salt and pepper.
- Transfer to a baking dish and sprinkle with the remaining cheese and the breadcrumbs. Cook in the oven for 15 minutes.
- When ready to serve, garnish with chives and whatever else you like.
Ingredients
- 1/4 cup Natrel salted butter
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup flour
- 1 cup homemade or store-bought lobster stock
- 2 cups Natrel Fine-filtered 2% milk
- 1 cup Natrel Lactose Free 35% cream
- 3 cups Anco Mild Gouda, grated
- 1 cup Anco Havarati, grated
- 3 cups short pasta, cooked al dente
- salt and pepper
- 2 cups crabmeat
- 1/3 cup breadcrumbs
- chives, finely chopped
Cooking time
30min
Preparation time
30min
Serves
4 to 6 servings
Cheeses (featured)
Image
