YIELD: 4 entrée portions 8 oz. uncooked elbow macaroni or shell pasta Water, as needed 1 cup milk 1 Tbsp. margarine 6 oz. shredded sharp cheddar 5 oz. shredded American cheese Crabmeat Topping: 8 oz. crabmeat 3 Tbsps. butter, melted 1 cup plain bread crumbs ½ tsp. salt ½ cup finely shredded Monterey Jack cheese 1. Cook pasta according to package directions until al dente. Drain, shock in cold water, then drain and reserve. 2. In the pot used to cook the pasta, heat the milk over medium ...

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