Macaroni and Cheese Crab Bake

In this recipe, Monterey Jack, Wisconsin Cheddar cheese, crab and penne pasta make for a wonderful, creamy, seafood version of baked macaroni and cheese.


  • 2 tbsps Crystal Farms® Butter, divided
  • 1/2 medium onion, chopped
  • 1 1/2 tbsps flour
  • 1/2 cup milk
  • 1 cup canned or homemade chicken broth, canned or homemade
  • 1 cup canned diced tomatoes, drained
  • 1/4 tsp dried rosemary, crushed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup (4 oz) Crystal Farms® Shredded Wisconsin Sharp Cheddar Cheese, divided
  • 1 cup (4 oz) Crystal Farms Shredded Monterey Jack Cheese
  • 8 oz cooked crabmeat; fresh, thawed or canned and drained (or substitute imitation crab from seafood department)
  • 1 tbsp dry sherry
  • 8 oz penne pasta, cooked al dente according to package directions


  • Preheat oven to 375° F.
  • In large, deep saucepan, melt 1/2 tablespoon butter until sizzling. Add onion; sauté over medium heat about 3 minutes or until tender. Add remaining butter. When sizzling, add the flour and cook, stirring, until the flour is golden.
  • Transfer mixture to an oval 8- x 10-inch lightly buttered casserole (or slightly larger.)
  • Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes.

Adapted recipe from the Wisconsin Milk Marketing Board.