Description
Crawfish mac and cheese blends creamy mac n cheese with savory flavors inspired by Crawfish boil. This recipe offers a delicious copycat version that fits perfectly in a traditional Thanksgiving menu or as a baked side dish.
Ingredients
Scale
- 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
- Warm the oven to 350°F before starting.
- Boil the crawfish or seafood stock in a large pot.
- Add elbow noodles and cook for 6 minutes until just tender, then drain and keep a cup of pasta water aside.
- In a 10-inch cast iron skillet, melt butter over medium heat.
- Stir in flour with a whisk and cook for a few minutes.
- Slowly add heated milk to the roux while continuously stirring to prevent lumps.
- Mix in 2 cups of cheese until fully melted, then season with Creole seasoning.
- Combine the cooked noodles and crawfish tails with the cheese sauce.
- Sprinkle remaining cheese on top and bake uncovered for 15 minutes.
- Switch the oven to broil and broil the mac and cheese for 3 minutes until golden and bubbly.
- Take from oven carefully and garnish with parsley before serving.
Notes
- While adding Creole Seasoning, if sauce thickens too much, thin it using reserved pasta water
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Baked
- Cuisine: Southern Food
Nutrition
- Serving Size: 1g
- Calories: 452kcal
- Sugar: 4g
- Sodium: 492mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 249mg