Elegant Macaroni & Cheese (For Grownups)

Ingredients

• 1 lb bow tie pasta
• 4 tablespoons butter, divided
• 2 tablespoons cornstarch
• 1/4 cup breadcrumbs
• 1/2 lb lump crabmeat
• 8 ounces monterey jack pepper cheese (shredded)
• 8 ounces gruyere cheese (shredded)
• 8 ounces extra-sharp cheddar cheese (I use x-sharp white Vermont, shredded)
• 1/4 cup pecorino romano cheese, grated and divided
• 1 1/2 cups milk
• 1 tablespoon Dijon mustard
• 1/2 sweet onion, minced fine
• 1 garlic clove, minced fine
• fresh chives, snipped

Directions

1. 1

   Cook bow ties in a large pot until al dente, drain, rinse return to pot and put to side.

2. 2

   In a med. sauce pan melt 2 Tbs. butter and saute garlic and onion until soft and fragrant. Add remaining 2 Tbsp butter and cornstarch, stirring to form a roux.

3. 3

   Add milk and Dijon and cook on med. high heat, stirring constantly until slightly thickened. Add cheeses one at a time, stirring until melted completely before adding the next one. Finally add 1/2 the Pecarino and stir.

4. 4

   Reduce heat to low and fold in crabmeat, stirring until well coated and warmed through.

5. 5

   Pour cheese and crab mixture over bow ties in the pot and gently mix until well covered.

6. 6

   Ladle bow ties into a 9x13 casserole dish and sprinkle top with bread crumbs and remaining Pecarino cheese and chives.

7. 7

   Place in oven at 350°F and bake until bubbly and golden.