Recipe courtesy of Wanna Make This?
Recipe courtesy of Wanna Make This?
Watch how to make this recipe.
Crawfish Mac and Cheese
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 266
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 92 mg
- Sodium
- 257 mg
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 266
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 0 g
- Sugar
- 2 g
- Protein
- 14 g
- Cholesterol
- 92 mg
- Sodium
- 257 mg
Ingredients
Directions
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12m
Easy
CLASS
Special equipment:
8 large ramekins- 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.
