Asiago & Crab Macaroni & Cheese
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPzIHQ7IlmRsOMdsM41fdeCzIVMmdykD2GS6HP_e0EjBPdnuaHietcyfngvIx4TEskanyjTeZMEUy-T8_p-j8_rHpFU6Ve2rid39LiHYG_VpdU4aGygR1cJiL1VfW87o7ptvCXVXN7RiE/s640/asagiomacancheese.jpg)
Ingredients: sixteen oz lump crab meat 12 oz evaporated milk PLUS plenty milk to equal ii cups ii cups shredded asiago three tablespoons butter three tablespoons flour ii tablespoons Dijon mustard one teaspoon smoked paprika salt freshly terra firma dark pepper panko minced Italian parsley one lb pocket-sized or medium sized pasta, cooked (I used cavatappi aka cellentani) Directions: Preheat oven to 350. In a medium pan, melt the butter. Add the flour together with spices together with stir until smooth. Add the milk, mustard together with evaporated milk together with whisk together until slightly thickened. Whisk inward the asagio until smooth. Stir inward the crab meat. Pour over the drained pasta. Pour into a lightly oiled baking dish amongst a lid. Top amongst a sprinkle of panko together with parsley. Bake covered well-nigh xv minutes, thus uncover together with fix until hot together with bubbly, well-nigh 10-15 additional minutes. Yield: 4-6 repast sized ser