Crawfish Mac and Cheese
A creamy and cheesy dish with a delightful crawfish twist, perfect for cozy weeknight dinners.
Ingredients
Pasta and Crawfish
- 8 oz Macaroni (elbow or shells)
- 1 lb Crawfish tails (fresh, frozen, or leftover) Drain well if in liquid
Cheese Sauce
- 3 tbsp Butter For making the roux
- 3 tbsp Flour For thickening
- 2 cups Milk (whole or 2%) Whole milk is preferred
- 1 cup Cheddar cheese (sharp) For flavor
- 1 cup Mozzarella cheese For gooey texture
- 1/2 cup Parmesan cheese (optional) Enhances flavor
Seasonings and Aromatics
- 2 cloves Garlic (minced) For flavor
- 1 tbsp Cajun seasoning Adjust to taste
- 1 tsp Salt To taste
- 1/2 tsp Black pepper Adjust to taste
- 1/2 tsp Paprika (optional) Adds smoky flavor
- 2 tbsp Green onions (sliced) For freshness
Instructions
Preparation
- Boil the pasta in salted water until just barely done. Drain and set aside.
- Set your oven to 375°F (190°C) and grease a baking dish.
Making the Sauce
- In a large pot, melt the butter over medium heat. Whisk in flour for about 1 minute until smooth.
- Slowly pour in milk while whisking to avoid lumps, stirring until thickened (3 to 6 minutes).
- Lower the heat and stir in garlic, Cajun seasoning, salt, pepper, and paprika.
- Gradually add cheddar, mozzarella, and parmesan, stirring until melted and smooth.
Combining
- Turn off the heat and fold in the drained pasta and crawfish gently, then mix in sliced green onions.
Baking
- Pour the mixture into a baking dish and top with additional cheese if desired.
- Bake for 15 to 20 minutes until bubbly, and broil for 1 to 2 minutes if a browner top is preferred.
Serving
- Let the dish rest for about 5 minutes before serving to allow the sauce to set.
Notes
This dish can be adapted using shrimp or shredded chicken, and you can spice it up with cayenne or hot sauce. For a crunchy topping, mix panko crumbs with melted butter and sprinkle on top before baking.