Crawfish Macaroni & Cheese
Servings: 6 Servings
Ingredients
- 12 oz crawfish tails, cooked
- 3 cups dry macaroni *see note below for gluten-free
- 1 bunch green onions sliced with the greens reserved
- 1/3 cup butter
- 1/3 cup flour substitute for gluten-free
- 3 cups milk
- 2 cups sharp cheddar grated
- 1 cup Monterey jack cheese grated
- 4 oz cream cheese Softened and cubed
- ¼ tsp Old Bay seasoning
- ½ tsp dry mustard
- 1 tsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp Cajun seasoning
- 1 tsp salt
Instructions
- Cook the pasta and drain.
- Measure out seasonings and Worcestershire sauce and set aside.
- Preheat oven 350 degrees.
- In a 4 quart Dutch-oven, melt butter. Add white parts of the onions and cook down for about 4-5 minutes until onions soften. Stirring occasionally.
- Stir in the flour, Old Bay, Worcestershire, mustard, garlic powder, Cajun seasoning, salt, . Cook over low heat stirring constantly until smooth.
- Add in the milk and heat until bubbling, stirring constantly.
- Once bubbling, remove from heat immediately.
- Stir in cheddar, Monterery jack and cream cheese until melted. Then stir in crawfish until evenly distributed.
- Add pasta to the mixture and stir until combined.
- Bake for 20 minutes, until heated through.
- Remove from oven and let it stand for about 10 minutes.
- Garnish with green onions and serve.
Notes
For gluten-free pasta, reduce the cook time by 2 minutes from the recommended time on the package. This helps the pasta keep it’s shape during baking.
It’s helpful to measure out all ingredients prior to cooking.
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