Mac & Crab Casarole
By: Annie M. Rodrigue
Published: Monday, March 29, 2010 - 10:20am

Ingredients




2 Cans 4 to 6 ozs. of crabmeat drained
1 stick unsalted butter
3/4 cup of flour or enough flour for thick roux
pinch salt and pepper to taste
3 cups milk
2 smalls or 1 large onion sliced
3 cloves of garlic minced
1 pound velveta cheese
8 oz, fontina cheese
1/2 cup or to taste parmasian cheese
1 cup to 2  of shredded chedder cheese
pound Thin spaghetti about a
1 4 to 6 oz water chessnuts chopped
8 oz any kind sliced

Preparation

1 Cook spaghetti, drain and set aside. 2 Saute' onions and garlic together until transluscent set aside 3 Melt butter add flour salt and pepper stir until flour taste is gone. 4 Add milk stir on medium until thick and bubblie.  Add velveta and fontina cheese stir constantly until melted. 5 Add sauce, onions, crabmeat, water chessnut and  parmasian cheese  to spaghetti, mix together pour into greased baking dish add chedder cheese on top and bake  @ 350 degreese until cheese is melted about 30 minutes.