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Crab Bisque Macaroni And Wisconsin Cheese


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2 tablespoons butter, divided

1/2 medium onion, chopped

1 1/2 tablespoons flour

1/2 cup milk

1 cup chicken broth, canned or homemade

1 cup diced canned tomatoes, drained

1/4 teaspoon dried rosemary, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup (4 ounces) sharp Wisconsin Cheddar, shredded, divided

1 cup (4 ounces) Wisconsin Monterey Jack Cheese, shredded, divided

8 ounces cooked crabmeat; fresh, thawed or canned and drained (or substitute imitation crab from seafood department)

1 tablespoon dry sherry

8 ounces penne pasta, cooked al dente according to package directions, drained

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