Accompanied Kathleen Brotherton column, published 5-17-2012
8 ounces uncooked small shell pasta
2 tablespoons butter
6 green onions, chopped
2 tablespoons all-purpose flour
1 cup half-and-half
1 teaspoon dry mustard
1/2 teaspoon ground red pepper
1/2 cup (2 ounces) shredded Swiss cheese, divided
1 package (about 8 ounces) imitation crabmeat chunks
1 can artichoke hearts (14-ounce can), drained and cut into bite-size pieces
Preheat oven to 350 degrees. Grease a two-quart casserole. Cook pasta according to package directions. Drain and set aside.
Melt butter in large saucepan over medium heat. Add green onions. Cook and stir about 2 minutes. Add flour. Cook and stir two minutes more. Gradually add half-and half-whisking constantly until mixture begins to thicken. Whisk in mustard and red pepper. Season to taste with salt and black pepper. Remove from heat and stir in 1/4 cup cheese until melted.
Combine crabmeat, artichokes and pasta in casserole. Add sauce mixture and stir until blended. Top with remaining 1/4 cup cheese. Bake about 40 minutes or until hot, bubbly and lightly browned.
Serves 6.
