Featured on Maryland Farm & Harvest, “The Local Buy” Recipe, Episode 608. Recipe adapted from delish.com
freshly ground black pepper
1cupshredded white cheddar cheese
1lblump crab meat
chopped fresh parsleyfor garnish
Preheat oven to 375°. In a large pot of boiling water, cook elbows according to package directions until al dente (cooked to be firm to the bite). 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, about 3 minutes. Add flour and whisk until combined and golden, about 1 minute. Add milk and season with salt and pepper. Simmer 2 minutes until sauce is thickened and smooth.
Stir in ½ cup cheddar and mozzarella until melty and then remove from heat.
Add sauce and crab meat to pot with cooked elbow pasta and stir until completely combined.
Sprinkle with remaining ½ cup cheddar and grated parmesan, and bake until bubbly, about 20 minutes