Enjoy my Southern take on a classic, Decadent Crawfish Mac and Cheese, is rich cheesy, and spicy crawfish adds a nice surprise to this favorite recipe. For a taste of the Big Easy make a big batch to celebrate Fat Tuesday!
Crawfish are native to Louisiana. Southern have Crawfish Boils like most people have Shrimp Boils. Crawfish are also a staple in jambalaya, gumbo, and etouffee.
Crawfish Mac and Cheese
Mac and cheese is classic comfort food. By adding crawfish, I took the recipe to an all-time high.
Use fresh or frozen crawfish. I find the peeled crawfish tails in the freezer section of my local grocer.
First, I made a traditional roux using the grease from the bacon. Next, I threw in cajun spices to give it a Southern flavor. I then gave the recipe a flavor punch with Monterrey Jack and sharp cheddar cheese. Finally, I topped it with buttery breadcrumbs for a little crunch and texter.
Add cheese, when melted, add pasta.
and half the bacon, stir
Decadent Crawfish Mac and Cheese
Ingredients
- 8 ounces pasta
- 4 slices bacon
- 2 green onions sliced
- 1 Tablespoon butter
- 2 Tablespoons self-rising flour
- 1 cup half and half
- 1 teaspoon Cajun seasoning
- 1 teaspoon salt
- 1 quart water
- 2 cups crawfish tails cooked and shelled
- 1 and ½ cup cheddar cheese shredded
- 1 and ½ cup monterrey jack cheese shredded
- ¼ cup breadcrumbs
- 1 tablespoon butter
Instructions
- Add 1 teaspoon salt to 1 quart water in a medium size pot.
- Bring to a boil, add pasta and cook according to the package directions to the al dente stage. Drain and set aside.
- Meanwhile, cook bacon. Crumble Set aside.
- In the skillet that bacon was cooked, melt butter on medium heat.
- Add onions and cook 2 minutes.
- Add 2 Tablespoon flour and cook 1 minute.
- Add half and half and whisk to prevent clumps.
- Add Cajun seasoning and crawfish tails and stir 2 to 3 minutes or until crawfish are heated through.
- Add cheeses and stir until melted.
- Fold pasta and half of the bacon into cheese sauce, careful not to break pasta.
- I transfered to smaller serving dishes, but you could leave in one large skillet. Top with remaining bacon and bread crumbs. With oven on broil, place in oven and toast, watching carefully, until breadcrumbs are golden.
- Remove garnish with green onions slices. Allow to cool 5 minutes before serving.
Notes
Nutrition
You can also find great recipes at my recipe index, Meal Plan Monday, or Weekend Potluck
You may also enjoy some of other Mac and Cheese creations:
Gnocchi Mac & Cheese
Muenster Mac
Quinoa Mac & Cheese
Jeannie Guillory says
I tried this and it definitely didn’t come out looking as good as yours!
Miz Mandy says
Northerner here! Just wanted to let ya’ll know we have crawfish up in Michigan. Not just frozen tails, but they’re a native species.
Paula says
I honestly didn’t know that! Thank you so much for commenting!
Tim Crepelle says
After reading all these reviews I feel blessed because down here in south Louisiana crawfish and shrimp are very plentiful and I never realized how scarce they are in other places. This recipe is pretty close to being authentic Louisiana cuisine except some would replace the bacon with tasso or chopped andouille sausage. One may also prepare this recipe using shrimp.
Tim Crepelle says
For added kick you can chop some jalapenos for spice.
Tiffany says
This recipe was simple and easy. Substituted half and half with almond milk. I use elbow noodles. Maybe a little too much. I recommend using 1 & 1/2 cup of dry elbow noodles. Used turkey bacon. Came out great. I poured this over a smoked turkey leg. Delicious!
Mike says
Only buy frozen crawfish from Louisiana. Chinese crawfish are not what you want going in your body!
Andi (The Weary Chef) says
This looks so incredibly good. I'm from Biloxi, where there's crawfish aplenty, but it's hard to come by here in San Francisco. I wish I had some to try this recipe!
Kathy Shea Mormino, The Chicken Chick says
Holy cow, I'm drooling. Thank you for sharing with the Clever Chicks Blog Hop, I'll be featuring you this week!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Angelina- JoJo & Eloise says
OH.. Hello Delicious!!!! My husband would totally LOVE this :)I only wish I could peel it off the screen and put it on the Supper table 😉 I would LOVE for you to share it our party!! http://jojoandeloise.com/2013/04/knock-our-socks-off-party-3-2/
xo
Angelina
Britton says
Can I just say that this dish looks AAAAAA-MAZING! I definitely want to try this and may sbusbtitute it with lobster! YUM!
Anonymous says
I was in such a hurry to print out the recipe on Friday that I totally forgot to comment on how wonderful this looks! I am both hungry and impressed. Looks good. I will definitely be giving the recipe a try and hope mines will turn out as well as yours. Thanks for sharing. Andrea visiting from SITS.
Melissa G. says
Sounds delish! I make something similar with lobster and it's amazing. Mac and cheese really does make the world seem like a better place.
Paula Jones says
Yes, you can sub shrimp or lobster tails would be great as well! Hope you enjoy! Thanks for visitin!
Anonymous says
I don't believe you can get crawfish around here, could I sub Shrimp instead. Your receipe sounds amazing.
Adelina Priddis says
I have never had crawfish or made my own mac and cheese. Now I want both! Tank you so much for sharing this on Foodie Friday
Michelle Nahom says
I had to check out your post when I saw crawfish…I haven't had crawfish in years and years. But I enjoyed it very much the last time I had it! I haven't seen it anywhere around where I live, but I could probably sub lobster which I am sure my kids would love!
Deb@CookingOnTheFrontBurner says
Paula, this looks wonderful…I love mac and cheese! I may not be able to find crawfish in the midwest but I do have a bag of langostinos I think I sub.. pinned this for later! Deb