CRAB-PROSCIUTTO-BRIE MAC AND CHEESE

Yes, macaroni and cheese again but this time with crab. And Brie. Not that I alerted Senior and Junior Too to the addition of that particular cheese since they react to its mere presence as if it’s radioactive. Junior and I, on the other hand, adore a good Brie, and this was the perfect dish to make Brie lovers out of our dissenters. Praise, praise, and more praise–not a single word of complaint. Am I good or what?

Crab-Prosciutto-Brie Mac and Cheese

10 thin slices prosciutto

2-1/2 cups heavy cream

5 cups cooked (al dente) ditalini pasta

sea salt

freshly ground black pepper

6 oz Brie, cut into small cubes

1/3 cup grated Parmesan cheese

10 oz cooked crab meat

1/4 cup shaved Parmesan cheese

2 tbsp minced fresh chives

1) Preheat oven to 350 degrees

2) Arrange prosciutto slices on a baking sheet and bake in oven about 10 minutes until just crisp; remove from oven (don’t turn it off), cool 3 minutes, and chop coarsely; set aside

3) To large skillet over medium-high heat add cream and, stirring often, bring to a boil; lower heat to medium, add pasta, and, stirring often, cook about 5 minutes until cream thickens a bit

4) Season cream-pasta mix with salt and pepper to taste; stir in Brie and Parmesan cheese and cook 3 minutes until cheeses melt; stir in crab and cook 3 minutes until warmed through; remove from heat

5) Spoon macaroni mixture into a medium-sized casserole dish, scatter prosciutto and shaved Parmesan cheese over top, and bake in oven 3-5 minutes until cheese melts; remove from oven, sprinkle with chives, and serve to your very hungry and soon-to-be-happy diners

Servings: 4

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4 thoughts on “CRAB-PROSCIUTTO-BRIE MAC AND CHEESE

  1. My French Heaven says:

    Good for you darling! Soon you’ll have them eat snails:)

  2. Mikal says:

    Um…YUM!!!!!

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