Crawfish Mac & Cheese

INGREDIENTS: 1 stick salted butter

1/2 yellow onion, diced

1 shallot, diced

garlic cloves, minced

24 ounces pasta of choice

2 cups heavy cream

1/2 cup half and half

2 pounds crawfish tails

2 tablespoons all purpose flour

1/2 cup pasta water

16 ounces freshly grated pepper jack cheese, divided

16 ounces freshly grated sharp cheddar cheese, divided

16 ounces freshly grated gruyere cheese, divided

dried parsley

black pepper

cajun seasoning

Zatarain's Crab Boil Seasoning

fresh chives, for garnish


  1. Preheat your oven to 350 degrees F. Bring a pot of water to a boil, cook pasta to al dente, drain and set aside; saving some of the pasta water.

  2. In a pot, pour in the half half, heavy cream, and crawfish tails and bring to a simmer. DON'T LET IT BOIL!! Once it begins to simmer, remove from the heat and set aside.

  3. In another pot on medium heat, melt the butter. Saute the onion and shallot for about 20 minutes. Add in the garlic and saute for another 3 minutes. Whisk in the flour, cook on medium for about 5 minutes.

  4. Pour the cream and crawfish mixture into the flour then add the pasta water, stir well and bring to a simmer. When it begins to simmer (not boil!) again, stir in 8 ounces of each cheese. Stir on low heat until fully melted. Season to taste with the parsley, black pepper, cajun seasoning, and crab boil seasoning. Stir in the cooked pasta.

  5. In a buttered casserole dish, layer in about half of the Mac and cheese, layer on 4 ounces of each cheese. Repeat with another layer of Mac and the remaining cheese!

  6. Bake for 20-30 minutes, or until the cheese is bubbly and begins to brown slightly.

  7. Serve hot, topped with fresh chives 😊

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