Ingredients

• 8 ounces medium pasta shells, uncooked (about 3 cups)
• 4 ounces white cheddar cheese, finely shredded (about 1 cup)
• 3 ounces Gruyère cheese, finely shredded (about ¾ cup)
• 3 ounces Parmigiano-Reggiano cheese, grated (about ¾ cup)
• 2½ cups heavy cream
• 1 medium garlic clove, finely chopped
• 12 ounces fresh Dungeness crabmeat (about 2 cups)
• 5 tablespoons fresh chives, thinly sliced and divided

Time

• Prep time: 35 minutes 
• Total time: 45 minutes 
• Yield: 6 to 8 servings

Directions

• Cook pasta, follow package directions for al dente. Meanwhile, toss and combine cheddar, Gruyère and Parmigiano-Reggiano; set 1 cup aside. Heat broiler to low with oven rack in top third of oven.
• Bring cream to a boil in large saucepan over medium-high heat. Reduce heat to low; add garlic and gently simmer, stirring often for 2 minutes. Stir in cooked pasta and return to simmer over medium heat. Cook, stirring often, 1 minute. Reduce heat to medium-low.
• Stir in cheese mixture in three additions (about 1½ cups at a time), until cheese is melted after each addition. Stir in crab and ¼ cup (4 tablespoons) chives.
• Add pasta mixture into an 8" x 6" x 2" broiler-proof baking dish on a rimmed baking sheet. Top with reserved 1 cup cheese mixture.
• Broil in oven until cheese is golden brown, 5 to 7 minutes, rotating as needed for even browning. Let stand 7 minutes and sprinkle with remaining chives.

Meatloaf Ingredients

• 2 tablespoons butter
• 1 onion, chopped 
• 1 egg
• 1 ½ pounds lean ground beef
• ½ cup bread crumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper ¼ teaspoon minced garlic
• 1 pinch parsley flakes, or to taste

Crust Ingredients

• 2 tablespoons butter
• 1 onion, chopped 
• 1 egg
• 1 ½ pounds lean ground beef
• ½ cup bread crumbs
• ¼ cup grated Parmesan cheese
• 1 teaspoon salt
• ½ teaspoon ground black pepper ¼ teaspoon minced garlic
• 1 pinch parsley flakes, or to taste
• ½ large cucumber
• 4-ounce package sliced smoked salmon, cut into 2-inch strips

Time

• Prep time: 20 minutes 
• Total time: 1 hour, 10 minutes 
• Yield: 4 servings

Directions

• Preheat oven to 350° F.
• Melt butter in skillet over medium heat. Add onion; stir and cook until softened. Beat 1 egg in a large bowl. Add and mix onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper and garlic. On a baking sheet, mold mixture into a loaf. 
• Unroll crescent rolls and use to cover meatloaf; seam perforations so meat is not visible. Whisk egg and water in a small bowl; brush over crust.
• Bake meatloaf until crust is dark, about 45 minutes; ensure meatloaf's center is at minimum 160° F

Ingredients

• 2 3-ounce packages cream cheese,  softened
• ½ cup confectioner's sugar
• 2 tablespoons milk
• 8-ounce container frozen whipped topping, thawed
• 5 cups cubed angel food cake
• ½ cup chocolate syrup
• ½ cup English toffee bits or almond brickle chips, divided

Time

• Prep/total time: 15 minutes + chilling 
• Yield: 6 to 8 servings

Directions

• In large bowl, beat cream cheese, sugar and milk until smooth. Add whipped topping. Set to the side. Place cake cubes in ungreased 11" x 7" dish. Drizzle chocolate syrup. Set aside 1 tablespoon toffee bits; sprinkle remaining toffee on chocolate. Spread cream cheese mixture on top. Cover, chill until serving.