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. 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. 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.
3. 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.
4. 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 per serving