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
- macaroni pasta, or your favorite pasta: 1 pound
- butter: 3 Tbsp (divided)
- yellow onion: 0.5 piece (chopped)
- crawfish tail meat: 1 pound
- seafood seasoning, divided, plus more: 2 tsp (to taste)
- heavy cream: 2 cups
- ounces havarti cheese: 8 piece (shredded)
- ounces cream cheese: 8 piece
- ounces Gouda cheese: 4 piece (shredded)
Metric Conversion
Stages of cooking
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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.
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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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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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Mix pasta, crawfish mixture, and cheese sauce together in a large bowl or pot. Season to taste with salt, pepper, and seafood seasoning.
