The association with your shopping cart.
Allows pages to be displayed more quickly.
The items that you have in the Compare Products list.
An encrypted version of your customer id.
An indicator if you are signed into the store.
An encrypted version of the customer group you belong to.
Stores your Customer Segment ID
A flag that, indicates whether caching is on or off.
Your session ID on the server.
Allows guests to edit their orders.
The last category you visited.
The last product you looked at.
Indicates whether a new message has been received.
Indicates whether it is allowed to use cache.
A link to information about your cart and viewing history if you have asked the site.
The items you recently compared.
Information on products you emailed to friends.
The store view or language you have selected.
Indicates whether a customer authorized cookies.
The products that you recently looked at.
An encrypted list of products added to your wish list.
½ lb elbow macaroni
2 cups milk
3 Tbsp unsalted butter
¼ cup all-purpose flour
2 cups Gruyere cheese, grated
1 cup extra-sharp Cheddar cheese, grated
1 tsp salt
½ tsp freshly ground black pepper
Pinch of ground nutmeg
¾ lb cooked Dungeness crab meat – Buy Now!
½ cup toasted breadcrumbs
2 tsp fresh thyme, chopped
Preheat the oven to 375°F.
Add pasta to a large pot of salted boiling water and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk over low heat in a small saucepan. In a large pot over medium-low heat, melt butter. Once butter has melted, add the flour. Cook for 2 minutes, stirring with a whisk.
Add the hot milk to the large pot and cook for a minute or two more, whisking continuously until the sauce has thickened and is smooth. Remove from heat and add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked pasta and crab and stir well. Place the mixture in 4 gratin dishes or a medium-sized oven-safe dish.
Sprinkle evenly with breadcrumbs and thyme and bake for 30 to 35 minutes, or until bubbly and browned on the top.