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.
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente. Drain and toss with a bit of olive oil to prevent sticking. Set aside.
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In a skillet, warm a bit of oil over medium heat.
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Toss in crayfish tails and season with Cajun seasoning.
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Sauté for 2–3 minutes, just until fragrant and heated through. Set aside.
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In a large saucepan, melt butter over medium heat.
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Whisk in flour to make a roux. Cook for 1–2 minutes, until golden and nutty.
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Gradually whisk in milk and cream, stirring constantly to avoid lumps.
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Add garlic powder, paprika, salt, and pepper.
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Simmer gently until thickened (~5 minutes), then reduce heat and stir in cheddar, Gruyère, and Parmesan until melted and smooth.
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Preheat oven to 375°F (190°C).
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Stir the pasta and crayfish into the cheese sauce until well combined.
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Pour into a greased 9x13-inch baking dish.
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Mix panko breadcrumbs with melted butter, then sprinkle evenly on top.
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Bake uncovered for 20–25 minutes, or until bubbling and golden brown.
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Optional: Broil for 2 minutes at the end for an extra-crispy topping.
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Sprinkle with fresh parsley and a dash of hot sauce.
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Pair with a green salad or garlicky green beans.
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Great with white wine, sparkling cider, or a crisp lager.
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No crayfish? Use shrimp, lobster, or crab.
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Add cooked andouille sausage for a Cajun mac & cheese twist.
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Spice it up with a spoonful of Creole mustard or a pinch of cayenne.
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.