- 16 oz large elbow noodles
- 1/4 cup butter
- 1/4 cup truffle flavored olive oil
- 3 cloves garlic, minced
- 1/2 cup red onions, chopped
- 1 cup crab meat, chopped
- 2 T flour
- 1/4 tsp coriander
- 1/4 tsp paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 2 cups heavy cream
- 2 cups Whitehall Specialties All Dairy Cheese Product Loaf, cubed or shred
- 1/4 cup chives, plus additional for garnish
Boil macaroni 8 minutes in salted water (al dente), drain, rinse, and set aside. Drizzle noodles with bit of olive oil to prevent from sticking. Meanwhile, melt butter in a large skillet over medium-high heat. Drizzle in olive oil. Add garlic and sauté 1 minute, taking care not to burn. Add onion and sauté until softened. Stir in crab and seasonings. Sprinkle with flour to make a roux and cook until mixture has a nutty aroma. Slowly pour in heavy cream. Stir to combine and bring mixture to a boil. Reduce heat and simmer until thickened, about 2 minutes. Sprinkle in Whitehall Specialties All Dairy Cheese Product Loaf and stir continuously until cheese is melted. Stir in chives and salt & pepper sauce to taste. Stir in noodles until well incorporated. Garnish with additional chives. Enjoy!