Ingredients:
- 1 lb (0.5 kg) penne pasta;
- 3 cups (720 ml) water;
- 2 hard boil eggs;
- 1 teaspoon room temperature unsalted butter;
- 3/4 cup (180 ml) fat-free half and half;
- 3/4 cup Jarlsburg cheese, cut in 1/2” (1 cm) cubes;
- 3/4 cup Australian cheddar cheese, cut in 1/2” (1 cm) cubes;
- Or any mild easy melting cheese;
- 1/2 cup cooked crab meat;
- 1/4 cup of finely grated Parmigiano-Reggiano cheese;
- 1/4 cup garlic bread crumb;
- Sea salt.
For garlic bread crumb
- 3 cloves garlic;
- 1 tablespoon unsalted butter;
- 4 pieces bread.
Recipe:
Serving for 4
- Place eggs in cold water in a soup pot;
- Heat up water with a pasta linear;
- Add 1/2 teaspoon sea salt;
- Add penne pasta when water comes to a boil;
- Cook them under al dente (about 20 minutes) and drain;
- Take out eggs when become hard boiled;
- Place in ice water for easy peeling;
- Grease the bottom of a deep dish baking pan with butter;
- Layer cooked pasta;
- At the same time, heat up half and half in a sauce pan;
- Melt Jarlsburg and Australian cheddar cheeses;
- Stir to make sure not to burn the cheeses;
- Add chop up hard boil eggs;
- Pour cheese mix on pasta;
- In an 375˚F (180˚C) pre-heated oven for 20 minutes;
- Top with crab meat;
- Springle Parmigiano-Reggiano cheese on top and put it back for 3 minutes,
- Top with bread crumb and back in the broiler;
- Keep an eye to avoid burning;
- Plate and serve hot.
For garlic bread crumb
- Butter slice bread;
- Toast with thinly slice garlic;
- Put in food processor, make into crumb.