This crawfish mac and cheese, made with crawfish tails, 3 cheeses, and macaroni—or your favorite pasta—is a simple twist on tradition and a definite crowd pleaser. It's cheesy, creamy, and full of flavor.
Ingredients
- 1 pound macaroni pasta , or your favorite pasta
- 3 tablespoons butter , divided
- 0.5 yellows onion , chopped
- 1 pound crawfish
- 2 teaspoons seafood seasoning , divided, plus more to taste
- 2 cups heavy cream
- 8 ounces havarti cheese , shredded
- 8 ounces cream cheese
- 4 ounces Gouda cheese , shredded
Instructions
-
1
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; set aside.
-
2
Meanwhile, melt 2 tablespoons butter over medium heat in a saucepan. Add onions and cook and stir for 2 to 3 minutes. Add crawfish tails and 1 teaspoon seafood seasoning, and sauté for 2 minutes more. Remove from heat. Seat aside.
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3
Warm 1 cup heavy cream and 1 tablespoon butter in a saucepan over low heat. Add havarti, cream cheese, and Gouda, and melt slowly, stirring constantly. Gradually add the remaining 1 cup heavy cream, stirring constantly. Add remaining 1 teaspoon seafood seasoning; continue stirring until all cheese is melted and sauce is smooth.
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4
Mix pasta, crawfish mixture, and cheese sauce together in a large bowl or pot. Season to taste with salt, pepper, and seafood seasoning.
Nutrition Facts
Per serving
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