ingredients
    Nonstick cooking spray
1    pound   dried medium shell macaroni
5    tablespoons   butter
1    medium  sweet onion, halved and thinly sliced
1/3   cup   all-purpose flour
3/4   teaspoon   salt
1/2   teaspoon   ground black pepper
3    cups   milk
1    pound   Brie cheese, rind removed and cheese coarsely chopped (reserve 8 small wedges for topping, if desired)
2    6 ounce cans  crabmeat, drained, flaked, and cartilage removed
3    slices  firm-texture white bread, torn into large pieces
    Snipped fresh Italian (flat-leaf) parsley (optional)
directions
Preheat oven to 350 degrees F. Lightly coat eight 14- to 16-ounce individual baking dishes or a 3-quart shallow baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook macaroni according to package directions; drain. Return cooked macaroni to hot Dutch oven.
Meanwhile, in a large skillet heat butter over medium-low heat until melted. Add onion; cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium-low. Gradually add the chopped cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish(es).
Place bread pieces in a food processor. Cover and process until coarse crumbs form. Sprinkle bread crumbs over macaroni mixture. Bake for 20 to 25 minutes for the individual dishes, about 30 minutes for the larger dish, or until mixture is heated through and crumbs are golden. If desired, top macaroni mixture with cheese wedges for the last 5 minutes of baking. If desired, sprinkle with parsley.
Tip
Winner Info:
Melissa Podolak Hillsborough, NC Macaroni and Cheese October 2008

NUTRITION INFORMATION

Per Serving: cal. (kcal) 595, Fat, total (g) 27, chol. (mg) 137, sat. fat (g) 16, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 7, pro. (g) 31, vit. A (IU) 728.85, vit. C (mg) 1.18, Thiamin (mg) 0.67, Riboflavin (mg) 0.76, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 201.59, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 905, Potassium (mg) 387, calcium (mg) 282.71, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet