Ingredients
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
kosher salt
Freshly ground black pepper
1 c. shredded white Cheddar
1 c. shredded mozzarella
1 lb. lump crab meat
Chopped fresh parsley, for garnish
Preparation
Step 1Preheat oven to 375º. In a large pot of boiling water, cook elbows according to package directions until al dente. Drain and return to pot.Step 2Meanwhile, 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. Step 3Stir in 1/2 white cheddar and mozzarella until melty, then remove from heat.Step 4Add sauce and crab meat to pot with cooked elbows and stir until completely combined.Step 5Sprinkle with remaining 1/2 cup cheddar and parsley and bake until bubbly, 20 minutes.Step 6Serve.
