Crab Bisque Mac 'n Cheese Found on Pinterest, orginally from the Milk Marketing Board. Ingredients 2 tablespoons butter, divided 1/2 medium onion, chopped 1 1/2 tablespoons flour 1/2 cup milk 1 cup chicken broth, canned or homemade 1 cup diced canned tomatoes, drained 1/4 teaspoon dried rosemary, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup sharp Wisconsin cheddar, shredded, divided 1 cup Monterey Jack cheese, shredded, divided 8 ounces cooked crabmeat; fresh, thawed or canned and drained 1 tablespoon dry sherry 8 ounces penne pasta, cooked al dente according to package directions, drained Directions 1. Preheat oven to 375 degrees; 2. In large, deep saucepan, melt 1/2 tablespoon butter until sizzling. Add onion; sauté over medium heat about 3 minutes or until tender; 3. Add remaining butter. When sizzling add the flour and cook, stirring, until the flour is golden; 4. Over medium heat, gradually whisk milk and chicken broth into flour butter mixture. Cook, stirring constantly 8 to 10 minutes, until the mixture is thick and smooth; 5. Stir in tomatoes, rosemary, salt and pepper. Bring just to boiling point and remove from heat; 6. Add 2/3 cup each of the cheddar and Monterey Jack cheeses. Stir until the cheese is melted; 7. Stir in crabmeat and sherry. Stir in the pasta, mixing well; 8. Transfer mixture to an 8-by-10 lightly buttered casserole (or slightly larger.) Sprinkle the remaining cheese over the casserole and bake until bubbly, about 20 minutes. http://www.eatsathome.com