Spicy Macaroni And Brie With Crab - cooking recipe

Ingredients

nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
5 tablespoons butter
1 lb dried medium shell pasta
1 small scotch bonnet pepper (whole with at least two slits)
1/3 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
hot sauce (as desired)
3 cups milk
1 lb brie cheese, trimmed and chopped (reserve 8 small wedges for topping)
12 ounces lump crabmeat, drained, flaked, and cartilage removed (2 cans of 6 oz each or fresh, if desired)
3 slices firm white bread, torn into large pieces

Preparation

Preheat oven to 350\u00b0 F.
Lightly coat eight 14-to 16-ounce individual baking dishes with cooking spray; set aside.
In large skillet cook onion in butter over medium-low heat about 15 to 20 minutes or until tender and golden brown, stirring occasionally.
Meanwhile, cook pasta in 4-quart Dutch oven according to package directions and add a whole Scotch Bonnet pepper pierced once or twice; drain and return to pan.
Add flour, salt, pepper & hot sauce (a couple of drops) to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly.
Gradually add chopped cheese; cook over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture.
Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.