Crabby Mac & Cheese or Tuna Noodle Same Recipe but you choose!

                                                                          

1/2 Lb Elbow Macaroni
1 Cup Frozen Peas
1 Onion Chopped
2 Celery Ribs Chopped Fine
1/4 Raw Carrot Curls ( using a potato peeler run it down the side of the carrot to make long this carrot slices) or just mince carrot fine to get a 1/4 cup
1/2 TSP Horse Radish ( I use from a jar)
1 TBS Prepared Yellow Mustard
1 TSP Minced Garlic
1 TBS Old Bay Crab Seasoning
1 LB White Crab Meat (preferred) but use what you wish OR you may use Canned Tuna for Tuna Noodle
4 TBS Butter
3 Heaping TBS Flour
4 Cups Milk
3 Cups Shredded Cheese ( I used mild cheddar)
1 TBS Parsley
1 Cup Bread Crumbs

Cook Macaroni according to package but during last minute of cooking add the frozen peas. Finish the cooking time & then drain noodles & peas. Set aside.
In the pot you cooked the noodles now melt your butter. add remaining veggies & the Horse Radish, Garlic, Old Bay & Parsley saute until celery is soft. Add the flour & stir. Stir in the milk & cook until thick. Stir in the mustard & cheese stir again until cheese melts & sauce is nice & smooth but thick. Turn off heat & stir in the macaroni, peas & crab. Spray a nice deep casserole dish. Preheat oven to 350 degrees. Spoon mixture into casserole. Spread bread crumbs over the top. Give the top of the crumbs a sprinkle of Old Bay & Parsley. Bake 45 Minutes until bubbling & crumbs are brown.  Serve with a nice salad & hot crusty bread ! As you can see from the picture our crusty bread was an everything bagel spread with butter & minced garlic then toasted crispy. I love these bagels & use them for breakfast, lunches & suppers! Casserole serves 6 people with hungry appetites!