Crayfish (also called crawfish or crawdads) bring bold, slightly sweet flavor to this Southern-style mac and cheese. Paired with creamy cheese sauce, Cajun seasoning, and baked under a crunchy topping, this dish is soul food with a gourmet edge. Perfect as a main course or as a rich side dish for seafood feasts, holidays, or special occasions.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins
Pasta & Crayfish
12ozelbow macaroni or cavatappi
1tbspolive oil
225gcooked crayfish tails (peeled and deveined)
1tspCajun seasoning (adjust to taste)
Cheese Sauce
3tbspunsalted butter
3tbspall-purpose flour
2cupswhole milk
1cupheavy cream
½tspgarlic powder
½tspsmoked paprika
½tspsalt
¼tspblack pepper
2cupsshredded sharp cheddar cheese
1cupshredded Gruyère or Monterey Jack
½cupgrated Parmesan
Topping
¾cuppanko breadcrumbs
1tbspbutter, melted
1tbspchopped parsley (optional)
Cook the Pasta
1
Bring a large pot of salted water to a boil.
Cook pasta until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside.
Sauté the Crayfish
2
In a skillet, warm a bit of oil over medium heat.
Toss in crayfish tails and season with Cajun seasoning.
Sauté for 2–3 minutes, just until fragrant and heated through. Set aside.
Make the Cheese Sauce
3
In a large saucepan, melt butter over medium heat.
Whisk in flour to make a roux. Cook for 1–2 minutes, until golden and nutty.
Gradually whisk in milk and cream, stirring constantly to avoid lumps.
Add garlic powder, paprika, salt, and pepper.
Simmer gently until thickened (~5 minutes), then reduce heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
Assemble & Bake
4
Preheat oven to 375°F (190°C).
Stir the pasta and crayfish into the cheese sauce until well combined.
Pour into a greased 9x13-inch baking dish.
Mix panko breadcrumbs with melted butter, then sprinkle evenly on top.
Bake uncovered for 20–25 minutes, or until bubbling and golden brown.
Optional: Broil for 2 minutes at the end for an extra-crispy topping.
Serving Suggestions
5
Sprinkle with fresh parsley and a dash of hot sauce.
Pair with a green salad or garlicky green beans.
Great with white wine, sparkling cider, or a crisp lager.
Tips & Variations
6
No crayfish? Use shrimp, lobster, or crab.
Add cooked andouille sausage for a Cajun mac & cheese twist.
Spice it up with a spoonful of Creole mustard or a pinch of cayenne.
Ingredients
Pasta & Crayfish
12ozelbow macaroni or cavatappi
1tbspolive oil
225gcooked crayfish tails (peeled and deveined)
1tspCajun seasoning (adjust to taste)
Cheese Sauce
3tbspunsalted butter
3tbspall-purpose flour
2cupswhole milk
1cupheavy cream
½tspgarlic powder
½tspsmoked paprika
½tspsalt
¼tspblack pepper
2cupsshredded sharp cheddar cheese
1cupshredded Gruyère or Monterey Jack
½cupgrated Parmesan
Topping
¾cuppanko breadcrumbs
1tbspbutter, melted
1tbspchopped parsley (optional)
Directions
Cook the Pasta
1
Bring a large pot of salted water to a boil.
Cook pasta until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside.
Sauté the Crayfish
2
In a skillet, warm a bit of oil over medium heat.
Toss in crayfish tails and season with Cajun seasoning.
Sauté for 2–3 minutes, just until fragrant and heated through. Set aside.
Make the Cheese Sauce
3
In a large saucepan, melt butter over medium heat.
Whisk in flour to make a roux. Cook for 1–2 minutes, until golden and nutty.
Gradually whisk in milk and cream, stirring constantly to avoid lumps.
Add garlic powder, paprika, salt, and pepper.
Simmer gently until thickened (~5 minutes), then reduce heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
Assemble & Bake
4
Preheat oven to 375°F (190°C).
Stir the pasta and crayfish into the cheese sauce until well combined.
Pour into a greased 9x13-inch baking dish.
Mix panko breadcrumbs with melted butter, then sprinkle evenly on top.
Bake uncovered for 20–25 minutes, or until bubbling and golden brown.
Optional: Broil for 2 minutes at the end for an extra-crispy topping.
Serving Suggestions
5
Sprinkle with fresh parsley and a dash of hot sauce.
Pair with a green salad or garlicky green beans.
Great with white wine, sparkling cider, or a crisp lager.
Tips & Variations
6
No crayfish? Use shrimp, lobster, or crab.
Add cooked andouille sausage for a Cajun mac & cheese twist.
Spice it up with a spoonful of Creole mustard or a pinch of cayenne.
