INGREDIENTS
1 lb. elbow pasta
1/4 cup butter
1 shallot, finely diced
3 cloves garlic, minced
1/4 cup all-purpose flour
2 cups milk
Kosher salt
Freshly ground black pepper
1 cup shredded white cheddar cheese
1 cup shredded mozzarella
1 lb. lump crab meat
Chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 375-degrees.
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 melted, 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.
Serve.
