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Cajun Crawfish Mac and Cheese Bake

Cajun Crawfish Mac and Cheese Bake - featured image
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A flavorful and creamy baked mac and cheese featuring tender crawfish and a crispy cheese crust, balanced with Cajun spices for a comforting and crowd-pleasing dish.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 1 pound peeled crawfish tails (fresh or frozen, thawed)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 tablespoon Cajun seasoning blend
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1/2 cup panko breadcrumbs (optional)
  • 1/2 cup parmesan cheese (for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse briefly with warm water to stop cooking. Set aside.
  2. In a large skillet over medium heat, melt unsalted butter. Add diced onion and minced garlic. Cook for 3-4 minutes until softened and fragrant, avoiding browning the garlic.
  3. Sprinkle all-purpose flour over the butter and aromatics. Stir continuously with a whisk for 2-3 minutes to cook out the raw flour taste until golden and slightly thickened.
  4. Gradually whisk in whole milk and heavy cream. Keep whisking until smooth and starting to thicken, about 5 minutes. The sauce should coat the back of a spoon.
  5. Stir in Cajun seasoning, smoked paprika, black pepper, salt, Dijon mustard, and cayenne pepper if using. Simmer gently for 2 minutes.
  6. Remove from heat and stir in shredded sharp cheddar, grated parmesan, and shredded mozzarella until cheeses melt completely and sauce is smooth.
  7. Gently fold in cooked pasta and peeled crawfish tails, ensuring everything is evenly coated with the cheese sauce.
  8. Pour the mixture into a greased 9×13-inch casserole dish and level the top with a spatula.
  9. In a small bowl, mix panko breadcrumbs with parmesan cheese. Sprinkle evenly over the mac and cheese.
  10. Bake in a preheated oven at 350°F for 20-25 minutes until bubbly.
  11. Switch oven to broil and cook for 3-5 minutes until the cheese topping is golden and crispy. Watch closely to prevent burning.
  12. Let the bake rest for 5 minutes before serving to thicken the sauce.

Notes

If sauce is too thick before baking, stir in a splash of milk to loosen it. Fold crawfish gently to keep tails intact. Broiling the cheese topping is essential for a crispy crust. Use freshly shredded cheese for best meltiness. For gluten-free, substitute flour and pasta accordingly. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: Cajun, Crawfish, Mac and Cheese, Baked, Crispy Cheese Crust, Comfort Food, Seafood, Spicy

Find it online: https://realityeats.com/cajun-crawfish-mac-and-cheese-bake-recipe-easy-crispy-cheese-crust/