Crawfish Macaroni and Cheese

We tried making Crawfish Macaroni and Cheese for the first time one Saturday night recently, and really liked it.

It will be the featured recipe on our Cajun Cooking television show on April 9, 2018 (Episode 10).

You will need…
Covered casserole dish

Crawfish Macaroni and Cheese Ingredients

1 pound crawfish or shrimp (peeled & de-veined)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 tablespoons butter
1/4 cup flour
3 1/2 cups milk
1 tablespoon Dijon mustard
2 cups uncooked pasta
1 1/2 cups shredded sharp white cheddar cheese
1 cup shredded fontina cheese
2/3 cup panko bread crumbs
1/4 cup parsley

How to Make Crawfish Macaroni and Cheese

Preheat oven 400 F

In a medium sauce pan, melt 4 tablespoons butter over medium heat.

Add flour to pan and stir for 2 minutes.

Slowly add 1 cup of milk and whisk well.

Add remaining milk, Dijon mustard, salt and pepper and cayenne pepper.

Continue to stir to prevent sticking to pan.

Mixture should come to a low boil.

Remove pan from heat.

Stir in the 1 cup fontina cheese and 1 cup of the white cheddar cheese.

Stir until well blended and melted.

Add the pasta and crawfish (or shrimp or crabmeat).

Mix well.

Bake covered for 30-35 minutes.

Gently move around halfway through baking.

In a small bowl, combine remaining 1 cup white cheddar cheese, parsley, and Panko bread crumbs

Remove casserole from oven and sprinkle with topping mixture.

Return to oven for another 5 minutes to melt the topping.

Remove from oven and let rest for 5 minutes.

Serves approximately 8-10 people.

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

You can find all of our recipes on our website, at:
https://www.cajuncookingtv.com/

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You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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