|1 lb. elbow pasta|
|1/4 c. butter|
|1 shallot, finely diced|
|3 cloves garlic, minced|
|1/4 c. all-purpose flour|
|2 c. milk|
|Freshly ground black pepper|
|1 c. shredded white Cheddar|
|1 c. shredded mozzarella|
|1 lb. lump crab meat|
|Chopped fresh parsley, for garnish|
This is the fancy mac worthy of your holiday table.
Preheat oven to 375º. In a large pot of boiling water, cook elbows according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic and cook until fragrant and softened, 3 minutes. Add flour and whisk until combined and golden, 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes, until sauce is thickened and smooth.
Stir in 1/2 white cheddar and mozzarella until melty, then remove from heat.
Add sauce and crab meat to pot with cooked elbows and stir until completely combined.
Sprinkle with remaining 1/2 cup cheddar and parsley and bake until bubbly, 20 minutes then serve.
Yields serving for 6.
Recipe originally appeared on delish.com