Asiago Crab Macaroni Cheese
Ingredients: xvi oz lump crab meat 12 oz evaporated milk PLUS enough milk to equal ii cups ii cups shredded asiago 3 tablespoons butter 3 tablespoons flour ii tablespoons Dijon mustard i teaspoon smoked paprika salt freshly solid pose down black pepper panko minced Italian parsley i lb pocket-sized or medium sized pasta, cooked (I used cavatappi aka cellentani) Directions: Preheat oven to 350. In a medium pan, melt the butter. Add the flour together with spices together with stir until smooth. Add the milk, mustard together with evaporated milk together with whisk together until slightly thickened. Whisk inward the asagio until smooth. Stir inward the crab meat. Pour over the drained pasta. Pour into a lightly oiled baking dish with a lid. Top with a sprinkle of panko together with parsley. Bake covered well-nigh xv minutes, hence uncover together with ready until hot together with bubbly, well-nigh 10-15 additional minutes. Yield: 4-6 meal sized servings or well-ni