1 (7 1/2 oz.) can King crabmeat
2 tbsp. butter
2 tbsp. unsifted flour
1 tsp. salt
Pinch of pepper
1/2 tsp. paprika
1 tsp. instant minced onion
1 3/4 c. milk
3/4 c. macaroni shells
1 (15 oz.) can marinated artichoke hearts
3 tbsp. sherry
1/2 c. grated sharp Cheddar cheese

Flake the crabmeat with a fork and set aside. Melt butter in a saucepan and remove from heat. Stir in flour, salt, pepper and paprika to make a smooth mixture. Add onion and gradually stir in milk. Bring to a boil and then reduce heat. Simmer 5 minutes, then remove from heat and put it somewhere out of the way while you cook macaroni. Drain the macaroni well. Combine crabmeat, sherry, macaroni and artichoke hearts with the sauce.

Mix the whole thing up and put in casserole dish. Place tenderly in the refrigerator until your stomach starts to growl. Then sprinkle the top with cheese and bake 20 minutes at 350 degrees until bubbly. Serves 2 to 3 people.