Mac & Crab Casarole

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Ingredients

2 Cans 4 to 6 ozs. of crabmeat drained
1 stick unsalted butter
3/4 cup of flour or enough flour for thick roux
pinch salt and pepper to taste
3 cups milk
2 smalls or 1 large onion sliced
3 cloves of garlic minced
1 pound velveta cheese
8 oz, fontina cheese
1/2 cup or to taste parmasian cheese
1 cup to 2 of shredded chedder cheese
pound Thin spaghetti about a
1 4 to 6 oz water chessnuts chopped
8 oz any kind sliced

Preparation

1
Cook spaghetti, drain and set aside.
2
Saute' onions and garlic together until transluscent set aside
3
Melt butter add flour salt and pepper stir until flour taste is gone.
4
Add milk stir on medium until thick and bubblie. Add velveta and fontina cheese stir constantly until melted.
5
Add sauce, onions, crabmeat, water chessnut and parmasian cheese to spaghetti, mix together pour into greased baking dish add chedder cheese on top and bake @ 350 degreese until cheese is melted about 30 minutes.
.

Yield:

6 to 10 people

Added:

Monday, March 29, 2010 - 10:20am

Creator:

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