Best 4 Crawfish Mac And Cheese Recipes

CRAWFISH MAC AND CHEESE

Steps:

• Bring a large pot filled with water to a boil over high heat; salt it generously. Add the macaroni and cook according to package instructions. Drain and set aside.
• Preheat the broiler to high.
• Heat a Dutch oven or heavy-bottomed saucepan over medium heat. Melt 2 tablespoons of the butter, then add the onions. Cook until the onions soften, 2 to 3 minutes. Then stir in the garlic, mustard, 1/2 teaspoon salt and the pepper and cook for another minute. Add the remaining 1 tablespoon butter to the pan to melt. Sprinkle the flour over the butter and stir until it turns a deep blonde color and has a nutty aroma, about 1 minute. Slowly whisk in the milk. Cook, whisking frequently, until it starts to thicken. Then add the cream and thicken for another 2 to 3 minutes. Stir in the cheeses until melted. Add the crawfish to the sauce, and then fold in the macaroni until coated. Remove from the heat.
• Divide the mac and cheese among 8 large ramekins or cast-iron skillets. Broil until the tops of the noodles are golden brown and bubbly. Let cool slightly, then serve warm.

CRAWFISH MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes.
• Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well.
• Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.

EMERIL'S SEAFOOD MAC AND CHEESE

Steps:

• Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
• While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
• Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

LOBSTER MACARONI AND CHEESE (OR CRAWFISH)

Steps:

• Preheat the oven to 375 degrees F. Grease a large casserole dish.
• Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
• Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
• Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.