Spicy Macaroni And Brie With Crab

• nonstick cooking spray
• 1 medium sweet onion, halved and thinly sliced
• 5 tablespoons butter
• 1 lb dried medium shell pasta
• 1 small scotch bonnet pepper (whole with at least two slits)
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• hot sauce (as desired)
• 3 cups milk
• 1 lb brie cheese, trimmed and chopped (reserve 8 small wedges for topping)
• 12 ounces lump crabmeat, drained, flaked, and cartilage removed (2 cans of 6 oz each or fresh, if desired)
• 3 slices firm white bread, torn into large pieces

1. Preheat oven to 350u0b0 F.
2. Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside.
3. In large skillet cook onion in butter over medium-low heat about 15 to 20 minutes or until tender and golden brown, stirring occasionally.
4. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions and add a whole Scotch Bonnet pepper pierced once or twice; drain and return to pan.
5. Add flour, salt, pepper & hot sauce (a couple of drops) to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly.
6. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
7. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture.
8. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.

nonstick cooking spray, sweet onion, butter, shell pasta, scotch bonnet pepper, flour, salt, ground black pepper, hot sauce, milk, brie cheese, lump crabmeat, white bread

Taken from www.food.com/recipe/spicy-macaroni-and-brie-with-crab-435016 (may not work)