Macaroni And Brie With Crab

• nonstick cooking spray
• 1 medium sweet onion, halved and thinly sliced
• 5 tbsp butter
• 1 lb dried medium shell pasta
• 1/3 cup all purpose flour
• 3/4 tsp salt
• 1/2 tsp ground black pepper
• 3 cups milk
• 1 lb Brie cheese, trimmed and chopped (reserve 8 small wedges for topping if desired)
• 2 six to six and a half oz cans lump crabmeat, drained, flaked, and cartilage removed
• 3 slices firm white bread, torn into large pieces

1. 1. Preheat oven to 350 degrees F. lightly coat eight 14 to 16 oz individual baking dishes with cooking spray; set aside. In large skillet cook onion in butter over medium-low heat about 15 minutes or until tneder and golden brown; stirring occasionally. Meanwhile, cook pasta in 4 quart Dutch oven according to package directions; drain and return to pan.
2. 2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir in pasta. Fold in crab. Transfer to baking dishes.
3. 3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. 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, flour, salt, ground black pepper, milk, cheese, lump crabmeat, white bread

Taken from www.epicurious.com/recipes/member/views/macaroni-and-brie-with-crab-50013140 (may not work)