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Crawfish Mac and Cheese

Southern-Style Crawfish Mac and Cheese Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, shredded (about 2 cups)
  • 8 oz smoked gouda, shredded (about 2 cups)
  • 2 tsp Cajun seasoning
  • 1 tsp dry mustard powder
  • 1/4 tsp cayenne pepper
  • 1 lb cooked crawfish tails, thawed and patted dry
  • Salt and black pepper
  • 1/2 cup panko breadcrumbs (optional)
  • 2 tbsp melted butter (optional)

Method
 

  1. Boil the pasta in salted water until very al dente, 1-2 minutes less than the package time. Drain and rinse with cold water.
  2. While pasta cooks, melt butter in a large pot over medium heat. Whisk in flour and cook 2 minutes until nutty and pale blonde.
  3. Remove from heat, slowly whisk in warm milk and cream until smooth. Return to medium heat and cook, stirring, until thickened, 5-7 minutes.
  4. Off heat, add cheeses, Cajun seasoning, mustard, cayenne, salt, and pepper. Whisk until smooth.
  5. Fold in pasta and crawfish gently, then transfer to a greased 9x13-inch baking dish. Smooth the top and sprinkle with panko tossed with melted butter if using.
  6. Bake at 375°F (190°C) for 20-25 minutes until bubbly and deeply golden. Let rest 5 minutes before serving.

Notes

Thaw crawfish tails overnight in the fridge and squeeze out excess liquid before using. To keep the sauce smooth, always add the cheese off the heat and warm the milk before whisking it in. The assembled (unbaked) mac and cheese can be refrigerated a day ahead; bake from cold, adding 5-10 minutes to the time.