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Crawfish Mac and Cheese
Creamy, cheesy and full of flavors of a crawfish boil, crawfish mac and cheese is our favorite go-to recipe for using up those leftover crawfish tails.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Broil Time
3
minutes
mins
Total Time
33
minutes
mins
Servings:
8
Cuisine:
Southern
Author:
Melanie Cagle
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Equipment
4.5 Quart Pot
10 Inch Pre-Seasoned Cast Iron Skillet
Ingredients
2
Cups
Elbow Noodles
4
Cups
Crawfish Stock
or Seafood Stock
⅓
Cup
Butter
unsalted
⅓
Cup
All Purpose Flour
2
Cups
Milk
2-½
Cups
Colby Cheese
1
teaspoon
Creole Seasoning
1
Lb
Crawfish Tails
Pinch
Chopped Parsley
optional garnish
Instructions
Preheat oven to 350°F.
Add the crawfish stock (or seafood stock) to a large pot and heat to boiling.
Add the elbow noodles and cook for about 6 minutes - until al dente. Drain and reserve a cup of the pasta water and set aside.
While the noodles are cooking add the butter to a 10-inch cast iron skillet. Heat over medium heat until melted.
Add the flour and stir with a whisk while cooking the flour for a couple mintues.
Heat the milk, then slow pour into the
roux
, stirring constantly so that no lumps form. Do not rush this step.
Add 2 cups of the grated cheese and stir until melted.
Add the Creole Seasoning and stir.
Add the cooked elbow noodles and the crawfish tails and stir to combine.
Top with the remaining cheese and bake in the preheated oven, uncovered, for 15 minutes.
Turn on the broiler and broil the top for 3 mintues - until nice and golden brown and bubbly.
Remove carefully from the oven and sprinkle a pinch of chopped parsley.
Serve.
Notes
While stirring in the Creole Seasoning, if you find the cheese sauce to be too thick use some of the reserved pasta water to thin out.
Nutrition
Serving:
1
g
|
Calories:
452
kcal
|
Carbohydrates:
23
g
|
Protein:
41
g
|
Fat:
21
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
7
g
|
Cholesterol:
249
mg
|
Sodium:
492
mg
|
Fiber:
1
g
|
Sugar:
4
g
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