Crawfish Mac & Cheese
Crawfish Mac & Cheese
Ingredients
For the Mac & Cheese
- 1 pound cavatappi or elbow pasta
- 1 pound crawfish, can substitute with shrimp, crab, or lobster
- 1 shallot, finely chopped
- 2 tablespoons roasted garlic
- 1/2 cup Gouda cheese, grated, plus more for topping
- 1 cup cheddar cheese, grated, plus more for topping
- 1 1/2 cups fontina cheese, grated, plus more for topping
- 2 tablespoons butter, plus a little more for warming crawfish
- 2 tablespoons flour
- 2 1/2 cups heavy cream
- as needed all-purpose seasoning
- as needed Cajun seasoning
- as needed smoked paprika
- as needed chicken bouillon powder
- as needed fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 375°F. Grate the 1/2 cup Gouda, 1 cup cheddar, and 1 1/2 cups fontina cheeses. Set aside.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of water to a rolling boil. Season the boiling water generously with chicken bouillon powder. Add the 1 pound cavatappi or elbow pasta and cook until al dente according to package directions. Drain the pasta and set aside.
⏱️ 10 min
- 3
In a separate large pot or deep pan, melt 2 to 3 tablespoons of butter over medium heat. Add the 1 finely chopped shallot and 2 tablespoons roasted garlic. Sauté for 2-3 minutes until the shallot softens. Season this mixture with Cajun seasoning, smoked paprika, and all-purpose seasoning to taste. Whisk to combine.
⏱️ 5 min
- 4
Add 2 to 3 tablespoons of flour to the seasoned butter, shallot, and garlic mixture. Whisk continuously for 1-2 minutes to create a smooth roux, ensuring no lumps.
⏱️ 2 min
- 5
Gradually pour in the 2 1/2 cups heavy cream into the roux while continuously whisking to prevent lumps and create a smooth sauce. Bring the sauce to a gentle simmer. Add more seasoning (Cajun seasoning, smoked paprika, and all-purpose seasoning) as desired. Begin adding the grated Gouda, cheddar, and fontina cheeses to the sauce, a handful at a time. Continue whisking until all the cheese is melted and combined, and the sauce is creamy and smooth. Turn off the heat once the cheese is fully incorporated.
⏱️ 8 min
- 6
In a separate small pan, melt a little butter over medium heat. Add the 1 pound crawfish and a pinch of chopped fresh parsley. Warm the crawfish for 2-3 minutes, just until heated through. Do not overcook.
⏱️ 3 min
- 7
Add the drained cooked pasta to the prepared cheese sauce. Stir to combine thoroughly, ensuring all the pasta is coated. Gently fold in the warmed crawfish mixture with a little more chopped fresh parsley.
⏱️ 2 min
- 8
Ladle the crawfish mac and cheese into individual oven-safe baking dishes or a larger baking dish. Add a little extra crawfish on top for presentation. Generously top the mac and cheese with more shredded cheese (a mix of Gouda, cheddar, and fontina, or your preferred cheese).
⏱️ 5 min
- 9
Bake in the preheated 375°F oven for 10-15 minutes, or until the cheese is bubbly and golden brown on top. If desired, you can briefly broil for the last minute or two for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375
- 10
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crawfish Mac & Cheese
For the Mac & Cheese
- 1 pound cavatappi or elbow pasta
- 1 pound crawfish, can substitute with shrimp, crab, or lobster
- 1 shallot, finely chopped
- 2 tablespoons roasted garlic
- 1/2 cup Gouda cheese, grated, plus more for topping
- 1 cup cheddar cheese, grated, plus more for topping
- 1 1/2 cups fontina cheese, grated, plus more for topping
- 2 tablespoons butter, plus a little more for warming crawfish
- 2 tablespoons flour
- 2 1/2 cups heavy cream
- as needed all-purpose seasoning
- as needed Cajun seasoning
- as needed smoked paprika
- as needed chicken bouillon powder
- as needed fresh parsley, chopped, plus more for garnish
Instructions
- 1
Preheat your oven to 375°F. Grate the 1/2 cup Gouda, 1 cup cheddar, and 1 1/2 cups fontina cheeses. Set aside.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of water to a rolling boil. Season the boiling water generously with chicken bouillon powder. Add the 1 pound cavatappi or elbow pasta and cook until al dente according to package directions. Drain the pasta and set aside.
⏱️ 10 min - 3
In a separate large pot or deep pan, melt 2 to 3 tablespoons of butter over medium heat. Add the 1 finely chopped shallot and 2 tablespoons roasted garlic. Sauté for 2-3 minutes until the shallot softens. Season this mixture with Cajun seasoning, smoked paprika, and all-purpose seasoning to taste. Whisk to combine.
⏱️ 5 min - 4
Add 2 to 3 tablespoons of flour to the seasoned butter, shallot, and garlic mixture. Whisk continuously for 1-2 minutes to create a smooth roux, ensuring no lumps.
⏱️ 2 min - 5
Gradually pour in the 2 1/2 cups heavy cream into the roux while continuously whisking to prevent lumps and create a smooth sauce. Bring the sauce to a gentle simmer. Add more seasoning (Cajun seasoning, smoked paprika, and all-purpose seasoning) as desired. Begin adding the grated Gouda, cheddar, and fontina cheeses to the sauce, a handful at a time. Continue whisking until all the cheese is melted and combined, and the sauce is creamy and smooth. Turn off the heat once the cheese is fully incorporated.
⏱️ 8 min - 6
In a separate small pan, melt a little butter over medium heat. Add the 1 pound crawfish and a pinch of chopped fresh parsley. Warm the crawfish for 2-3 minutes, just until heated through. Do not overcook.
⏱️ 3 min - 7
Add the drained cooked pasta to the prepared cheese sauce. Stir to combine thoroughly, ensuring all the pasta is coated. Gently fold in the warmed crawfish mixture with a little more chopped fresh parsley.
⏱️ 2 min - 8
Ladle the crawfish mac and cheese into individual oven-safe baking dishes or a larger baking dish. Add a little extra crawfish on top for presentation. Generously top the mac and cheese with more shredded cheese (a mix of Gouda, cheddar, and fontina, or your preferred cheese).
⏱️ 5 min - 9
Bake in the preheated 375°F oven for 10-15 minutes, or until the cheese is bubbly and golden brown on top. If desired, you can briefly broil for the last minute or two for extra browning, watching carefully to prevent burning.
⏱️ 15 min•🌡️ 375 - 10
Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min