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.
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Equipment
- 4.5 Quart Pot
Ingredients
- 2 Cups Elbow Macaroni
- 4 Cups Crawfish Stock or Seafood Stock
- ⅓ Cup Unsalted Butter unsalted
- ⅓ Cup All Purpose Flour
- 2 Cups Whole Milk
- 2-½ Cups Colby Cheese
- 1 teaspoon Creole Seasoning
- 1 Pound Crawfish Tails
- 1 Pinch Fresh Parsley optional garnish
Instructions
- Preheat oven to 350°F.
- Add the crawfish stock (or seafood stock) to a large pot and heat to boiling.4 Cups Crawfish Stock
- 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.2 Cups Elbow Macaroni
- While the noodles are cooking add the butter to a 10-inch cast iron skillet. Heat over medium heat until melted.⅓ Cup Unsalted Butter
- Add the flour and stir with a whisk while cooking the flour for a couple mintues.⅓ Cup All Purpose Flour
- Heat the milk, then slow pour into the roux, stirring constantly so that no lumps form. Do not rush this step.2 Cups Whole Milk
- Add 2 cups of the grated cheese and stir until melted.2-½ Cups Colby Cheese
- Add the Creole Seasoning and stir.1 teaspoon Creole Seasoning
- Add the cooked elbow noodles and the crawfish tails and stir to combine.1 Pound Crawfish Tails
- 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.1 Pinch Fresh 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.
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Nutrition
Serving: 1g | Calories: 452kcal | Carbohydrates: 23g | Protein: 41g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 249mg | Sodium: 492mg | Fiber: 1g | Sugar: 4g
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