Photo: Crawfish Mac and Cheese Recipe
Ingredients
- 2 tablespoons olive oil
- 1/3 cup diced pancetta
- 1/2 cup small diced onion
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 5 tablespoons all-purpose flour
- 3 cups milk or half-and-half
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/2 teaspoon freshly ground nutmeg
- 1 pound cooked and peeled crawfish tails, with any fat
- 1 pound orecchiette pasta, or small shell pasta, cooked al dente, drained
- 4 ounces grated Parmigiano-Reggiano
- 4 ounces grated white Cheddar
- 4 ounces grated Gruyere
- 4 ounces grated fontina
- 1/4 cup bread crumbs
- 1/2 teaspoon Essence, recipe follows
Directions
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 ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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By Chef #1411257
on April 12, 2010
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tried this recipe about a week ago and it was awesome. i threw things together at the last minute, so i did not buy the expensive cheeses like emeril called for. used the italian cheese blend that they sell in any grocery store and some extra asiago. it was still great. i used panko bread crumbs because thats what i had in the pantry and mixed it with the essence. still very yummy but would have been even better if i had used the better cheeses. gonna try that next time.
By seakaeo_7724738
Shreveport, LA
on December 22, 2009
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I made this for a annual family cookout and didn't have a bite left over. I used the smoked variety of the cheese and it was very good. Would recommend adding a little cayenne for a slight kick.
By bmannino_11901713
new york, NY
on June 03, 2009
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Would love to use this in our Mac 'n' Cheese roundup. Any chance you have a better-quality, high-res photo? Happy to link back/credit as you wish! Please email bmannino@hfmus.com with response. Thanks!
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