Crawfish Mac and Cheese
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 266
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 11
- Dietary Fiber
- 0
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 92
- Sodium
- 257
- Total: 30 min
- Active: 30 min
Ingredients
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
Directions
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.