Saturday, March 14, 2015

Crab Bisque Bacon Mac and Cheese Pot Pie

8 ozs cooked elbows (slightly under al dente)
6 thick bacon strips, fried (divided in half)
4 TBS reserved bacon grease
6 TBS butter
1/2 cup shallots, chopped
1/2 cup celery, chopped fine
2 large garlic cloves, chopped
1 lb can crabmeat
2 TBS basil, chopped
1/4 cup sherry
1 can mixed carrots/peas, drained
1 1/2 cups half/half
1 lb shredded cheddar cheese
1/4 cup grated parmesan cheese
1/8 tsp salt, or to taste
1/4 tsp crushed black pepper, or to taste

Crust Topping:
1 cup flour  (I use gluten free flour)
1 cup half/half
2 tsp baking powder
3 strips bacon strips, chopped fine
salt and pepper, to taste


1.  Cook pasta
2.  Fry bacon, chop fine and divide in half.  Reserve 4 TBS bacon grease
3.  Preheat oven to 350 degrees
4.  In large skillet,(oven safe) add bacon grease and butter.  Heat on med/high heat.
5.  Add shallots, celery and garlic.  Saute until soft, approx 10 mins.  Stir
6.  Add 3 strips chopped bacon, crabmeat and basil.  Heat for 5 mins.  Stir
7.  Add sherry, stir.  Saute for additional 2 mins
8.  Add drained carrots/peas, half/half, cheeses.  Stir.  Reduce heat if needed.  Heat until cheese and half and half is well incorporated.  (approx 5-7 mins).  Season with salt and pepper.  Remove from burner.
9.  When pasta is done, drain and add to skillet.  Toss well.
10.  In medium size mixing bowl, add crust ingredients.  Mix well.  Spoon over top of mac/crab mixture in skillet.  Spread evenly to completely cover.  Bake for approx 30 mins.  Turn off oven and switch to broiler to brown top for only 2-4 mins.  Be careful not to burn

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