Crab Macaroni and Cheese

Thanks to her older sister, member Emily Rohrer knew how to make a simple cream sauce and used that as the basis for this versatile stovetop mac and cheese. "This recipe was a huge hit, and you can switch it up with the addition of shredded chicken, a few shakes of hot sauce and bleu cheese crumbles."

8 oz. cavatappi (curly tube-shaped pasta) or rotini (spiral pasta)
2 cups whole milk, divided
1/4 cup all-purpose flour
3 cups shredded cheddar cheese (12 oz.)
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
4 oz. cream cheese, cut up, softened
1/4 teaspoon hot sauce, such as Tabasco
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups lump or claw crab meat
4 tablespoons sliced fresh chives, divided

1. Cook pasta according to package directions; drain, reserving 1/2 cup of the pasta cooking water.

2. Meanwhile, heat 1 cup of the milk in large saucepan over medium heat until bubbles form on outside edge. Whisk flour and remaining 1 cup milk in small bowl until smooth; slowly whisk into warm milk. Bring to a boil; boil 1 to 2 minutes or until thickened, stirring frequently. Reduce heat to low; stir in cheddar cheese, mustard and Worcestershire sauce until cheese has melted. Whisk in cream cheese until melted. Stir in hot sauce, salt and pepper.

3. Toss with pasta, adding reserved pasta water as necessary. Stir in crab and 3 tablespoons of the chives. Garnish with remaining 1 tablespoon chives.

4 (1 1/2-cup) servings

PER SERVING: 540 calories, 18.5 g total fat (10 g saturated fat), 29.5 g protein, 62 g carbohydrate, 120 mg cholesterol, 930 mg sodium, 3 g fiber