Crawfish Mac and Cheese

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 8 servings
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Kosher salt

6 ounces elbow macaroni 

3 tablespoons unsalted butter 

1/2 small onion, finely chopped 

1 clove garlic, minced 

1/2 teaspoon dry mustard powder 

1/2 teaspoon freshly ground black pepper 

2 tablespoons all-purpose flour 

1 cup whole milk 

1 cup heavy cream 

8 ounces shredded mozzarella 

8 ounces pepper jack cheese, grated 

4 ounces cream cheese

1 pound frozen, shelled crawfish tails, defrosted


Special equipment:
8 large ramekins
  1. 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.
  2. Preheat the broiler to high.
  3. 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. 
  4. 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.  
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