The ultimate comfort food to take off the chill of an autumn evening, this dish is a “souped-up” version of a classic Maryland Crab Imperial, made all the more satisfying (read: decadent) with the addition of pasta, Fontina and prosciutto. Unlike Mac-n’-Cheese with cheddar, the base of the recipe is lighter in flavor: a Béchamel sauce -- the “mother sauce" of French cuisine. Sweat finely diced shallots in butter, add equal parts of flour to make a roux, then add warm milk (half and half) a touch of nutmeg and sherry and you’re on your way to serious yum!

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