Crawfish 5 Minute Crawfish Mac and Cheese: Easy Comfort Food
Crawfish Macaroni and Cheese is one of my favorite recipes to make for the spring months. It’s an easy recipe that goes together quickly, and it’s even better when it has crawfish tails in it!
Everyone appreciates a nice macaroni and cheese dish, but have you ever had Louisiana style? To make your macaroni and cheese into a delicious Cajun-inspired supper, all you need to do is add crawfish (and a spoonful of love) in Louisiana style!
What is Crawfish Macaroni & Cheese
Crawfish Macaroni & Cheese is a Cajun favorite that’s great on the dinner table. It’s creamy, cheesy, spicy dish made with cornmeal and flour (and lots of butter), so it’s sure to impress your friends at the next party.
The best part? You don’t have to travel far or spend big bucks on this dish! The only thing you need are some fresh crawfish tails – in season from May through October – and some elbow macaroni noodles for this recipe.
1 lb. pasta
1/2 cup butter, divided
1/2 cup flour
4 cups milk, warmed to 160°F (71°C)
1 lb. sharp cheddar cheese, shredded
1 lb. crawfish tails, thawed if frozen
Defrost crawfish tails; retain liquid after draining. Put the macaroni in a sizable mixing basin with 3 cups of cheddar, salt, pepper, mustard, and hot sauce after thoroughly draining it.
Over medium heat, place a large saucepan. When the butter has melted, add the minced garlic and sauté for 1 to 2 minutes, or until fragrant.
Stir quickly after adding the flour to the garlic mixture while gently pouring in the half-and-half and the reserved crawfish liquid.
While whisking continuously, bring to a boil and maintain a hard simmer for 3 minutes. Crawfish tails are added after the heat is turned off. Taste the spaghetti mixture, then add the crawfish and sauce before adjusting the spice.
Put the mixture in a 13×9-inch baking dish that has been prepared, top with the remaining 2 cups of cheddar, and butter.
Place in the centre of the oven, and bake for 50 minutes or until golden. Broil for a short period of time while keeping an eye on it for a darker crust.
2 lb. crawfish tails, thawed if frozen
Thaw the crawfish tails if they were frozen.
Clean them by removing their tails, then pulling off any remaining membrane or skin with your fingers and teeth; discard these parts as you clean each tail separately (since they’re not edible).
Season them lightly with salt and pepper in a bowl large enough to hold all of the crawfish tails at once; toss well to coat each side evenly with seasonings before setting aside on a plate or baking sheet lined with paper towels until ready to use later in this recipe (or whatever else you plan on serving them alongside).
Crawfish macaroni and cheese is best in the spring months when crawfish are at their peak!
Crawfish macaroni and cheese is best in the spring months when crawfish are at their peak! Crawfish are a great source of protein, omega-3 fatty acids, selenium and vitamin B12. They’re also high in zinc and iron. So if you’re looking for a healthy meal that will keep you full until dinner time—or even longer—this recipe is perfect for you!
We hope you enjoyed this recipe for crawfish macaroni and cheese! Our family has enjoyed it many times and we hope you will too. You can make a big batch of this dish, but if you plan on making this just once or twice a year, it’s best to freeze some of the leftovers so they are ready when needed.
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