Crawfish Mac and Cheese with Cajun Kick
Creamy, spicy crawfish mac loaded with sharp cheddar and Old Bay, finished in 25 minutes. Serve with Caesar salad and potato salad for a full Cajun-style plate.
- Total time
- 25 min
- Servings
- 4
- Calories
- 720
- Protein
- 42g
Ingredients
- 1 lb elbow pasta
- 1 lb crawfish tails, fresh or frozen, thawed
- 2 cups sharp cheddar cheese, shredded
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 tsp Old Bay seasoning
Instructions
- 1
Boil pasta in salted water until al dente, ~8 minutes. Drain, reserving 1 cup pasta water.
- 2
In the same pot, melt butter over medium heat. Whisk in flour, stirring constantly for 1 minute until it turns light blonde.
- 3
Slowly pour in milk, whisking to break up any lumps. Cook 3 minutes, stirring often, until sauce thickens and coats the back of a spoon.
- 4
Remove from heat. Stir in cheddar and Old Bay until cheese melts completely. Taste and adjust seasoning.
- 5
Fold in cooked pasta and crawfish tails. If too thick, add reserved pasta water 1/4 cup at a time until creamy.
- 6
Serve hot alongside Caesar salad and potato salad.
Tools you’ll need
- large pot
- whisk
- wooden spoon
- colander
- measuring cups and spoons
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