Crab Mac

• 1/4 cup butter
• 2 shallots, finely chopped
• 1/4 cup flour
• 1 cup half-n-half (or milk)
• 1/2 cup chicken stock
• 1/2 cup Fontina cheese, cubed
• 1 tablespoon sherry (or to taste)
• 1 teaspoon nutmeg
• 1 pound crabmeat, preferably Maryland backfin
• 1 pound macaroni, or pasta of choice
• 3 slices prosciutto
• 3 tablespoons panko bread crumbs
• Sea salt and pepper to taste

1. Preheat your oven to 350u0b0F.
2. To make the bechamel: melt the butter in a heavy-bottomed saucepan and when melted, sweat the shallots. Stir in the flour and gently heat, stirring continuously until the paste cooks and bubbles, 1-2 minutes. Add the half-and-half and stir for 2-3 more minutes.
3. To bechamel add fontina cheese, nutmeg, sherry, salt and pepper. Add chicken stock. Sauce should be velvety smooth.
4. Prepare pasta to al dente. Stir sauce into cooked pasta, and add crabmeat. Sprinkle with finely sliced prosciutto, top with panko bread crumbs and heat in oven until bubbling and top is golden brown.

butter, shallots, flour, halfn, chicken stock, fontina cheese, sherry, nutmeg, crabmeat, macaroni, bread crumbs, salt

Taken from food52.com/recipes/19185-crab-mac (may not work)