Crawfish Mac And Cheese Recipes

CRAWFISH MAC AND CHEESE

Crawfish Mac and Cheese image

Provided by Wanna Make This?

Time 30m

Yield 8 servings

Number Of Ingredients 14

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

Steps:

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.

CRAWFISH MAC AND CHEESE

Crawfish Mac and Cheese image

Make and share this Crawfish Mac and Cheese recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1/3 cup diced pancetta
1/2 cup small diced onion
1 teaspoon minced garlic
2 tablespoons butter
5 tablespoons all-purpose flour
3 cups milk or 3 cups half-and-half
3/4 teaspoon salt
1/2 teaspoon fresh ground white pepper
1/2 teaspoon freshly ground nutmeg
1 lb cooked and peeled crawfish tail, with any fat
1 lb orecchiette or 1 small shell pasta, cooked al dente, drained
4 ounces grated parmigiano-reggiano cheese
4 ounces grated white cheddar cheese
4 ounces grated gruyere
4 ounces grated fontina
1/4 cup breadcrumbs
1/2 teaspoon Emeril's Original Essence (or Cajun seasoning)

Steps:

Preheat the oven to 350 degrees F.
Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes.
Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well.
Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.

Nutrition Facts : Calories 633.4, Fat 29, SaturatedFat 15.6, Cholesterol 138.6, Sodium 845.1, Carbohydrate 55, Fiber 2.4, Sugar 2.7, Protein 36.8

EMERIL'S SEAFOOD MAC AND CHEESE

Emeril's Seafood Mac and Cheese image

This mac and cheese is a fantastic one-dish meal -- it's so rich and creamy and cheesy, all you'll need is a simple green salad to serve alongside, and your menu is set. Lobster works well in this recipe, but if that seems too luxurious, use any combination of seafood you like.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Time 55m

Number Of Ingredients 11

Ingredients

Coarse salt and ground pepper
1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour (spooned and leveled)
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
1/2 cup panko breadcrumbs

Steps:

Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Nutrition Facts : Calories 665 g, Fat 30 g, Fiber 2 g, Protein 40 g

LOBSTER MACARONI AND CHEESE (OR CRAWFISH)

Lobster Macaroni and Cheese (Or Crawfish) image

A very slightly altered recipe from Baked in Maine recipe blog. Well, okay she never even mentioned crawfish. Remember to have your cheese at room temperature to prevent graininess. One more thing, wouldn't this be just divine served in individual ramkins for a special occasion?

Provided by gailanng

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

sea salt and pepper
1 lb elbow macaroni, small shell pasta (4 cups dry pasta) or 1 lb farfalle pasta, cooked al-dente 6-8 minutes (4 cups dry pasta)
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup flour
1 cup gruyere, Fontina or 1 cup monterey jack cheese, grated
1 1/2 ounces extra-sharp cheddar cheese, grated
1/2 cup fresh parmesan cheese, grated (not canned)
1/2 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg or 1/4 teaspoon a pinch cayenne
2 1/2-3 cups cooked maine lobster meat, reserve any juices (can sub cooked and peeled crawfish tail meat)
1 cup panko breadcrumbs or 1 cup crushed Ritz cracker
1 tablespoon fresh parsley or 1 tablespoon cilantro, chopped

Steps:

Preheat the oven to 375 degrees F. Grease a large casserole dish.
Meanwhile, in large saucepan, to make the roux, melt 6 tablespoons of butter, whisk in the flour. Cook over low heat for 2 minutes, stirring quickly with a whisk.
Still whisking, add the milk, lobster juice, and cook for a minute or two more, until thick and smooth. Turn the heat to low, whisk in all of the cheese, salt and pepper to taste and nutmeg or cayenne. Add the cooked/drained pasta and lobster meat and mix well. Place in the casserole dish.
Melt the remaining 2 tablespoons of butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and brown. Top with fresh parsley or cilantro.

Nutrition Facts : Calories 770.9, Fat 34.1, SaturatedFat 20.2, Cholesterol 98.1, Sodium 450.7, Carbohydrate 85.9, Fiber 3.6, Sugar 3.4, Protein 29.3

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