“The first and most classic is sharp cheddar. Smoked Gouda adds some smoky richness, and Fontina gives it a creamier texture.”
Serves: Four
Ingredients:
● 1/2 lb penne pasta, cooked al dente
● 3 tablespoon plus 2 tsp butter
● 3 tablespoons flour
● 3 cups heavy cream
● 1 bay leaf
● hot sauce, to taste (optional)
● 4 oz shredded smoked Gouda
● 4 oz shredded sharp cheddar
● 4 oz shredded Fontina
● salt and pepper
● 4 oz jumbo lump crabmeat
● 1 tablespoon chopped herbs (parley, cilantro and basil)
Method:
1) Preheat oven to 350 degrees
2) In a heavy-bottomed pan melt three tablespoons of butter. Whisk in the flour to make a roux. Keep stirring over medium heat until smooth, about 5 minutes.
3) Slowly stir in the cream and bay leaf. Simmer over low heat, stirring often. Remove the bay leaf.
4) Combine the shredded cheeses. Add 3/4 of the blended cheese to the thickened cream. Stir constantly to melt and avoid lumps.
5) Season with salt and pepper and hot sauce if desired.
6) Toss the blended cheese sauce with the pasta and crabmeat. Pour into a buttered 2 qt casserole and top with the rest of the shredded cheese. Bake 30 minutes.
7) Remove from oven and allow to rest 5 minutes. Sprinkle the fresh herbs on top and serve.