Baked Crab Mac & Cheese

Adrienne made us a fabulous treat for dinner the other night!  She was so excited to try something new(I will miss her when she is married).  It turned out so good I decided to post it here so I don't lose it!  Thanks Adrienne, this one's a keeper!   Found at http://willcookforsmiles.com/2013/04/baked-crab-mac-and-cheese.html

• 1 1/2 cups of dry macaroni(Adrienne used these cute little shells)
• 6 oz claw crab meat(Adrienne used imitation crab, it was good!)
• 3 tbs butter
• 2 tbs flour
• 1 large shallot, chopped finely
• 1 1/2 cups milk
• 3 oz fresh Parmesan cheese
• 8 oz sharp white cheddar cheese (block, it will melt better)
• salt, fresh cracked pepper (to taste)
• 1/4 cup bread crumbs

1. Preheat the oven to 350 and lightly grease a casserole dish.
2. Cook the macaroni according to the box instructions, drain well. Add the crab meat and set aside.
3. In a sauce pot, melt the butter (on medium heat) and add chopped shallot. Saute until fragrant.
4. Sprinkle the flour over the shallot, mix well. Slowly pour in the milk while constantly stirring with a rubber whisk. The mixture will start thickening.
5. Grate the white cheddar into the milk mixture. Add salt and pepper and keep stirring, slowly, until the cheese is melted.
6. Pour the cheese mixture into the macaroni and crab. Add half of the grated Parmesan cheese. Stir well, until all combined.
7. Transfer into a baking casserole dish. Sprinkle with bread crumbs and the other half of the grated Parmesan cheese.
8. Bake for 25-30 minutes.

Cole Slaw (Like KFC's)

DRESSING:

• 1/2 cup mayonnaise
• 1/3 cup granulated sugar
• 1/4 cup milk
• 1/4 cup buttermilk
• 2 1/2 tablespoons lemon juice
• 1 1/2 tablespoons white vinegar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
•  

SLAW:

• 1 head of cabbage
• 1 medium carrot (about 1/4 cup)
• 2 tablespoons minced onion

Instructions

1. Chop cabbage into chunks and run through your food processor, or chop fine.( I just bought a bag of Dole angel hair coleslaw mix and made my own dressing)
2. Combine all of the dressing ingredients in a large bowl, whisk well.
3. Combine cabbage, carrots, and onion and toss well. Pour dressing over the slaw and turn to coat well.
4. Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.