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.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 30 minsTotal Time 50 minsPasta & Crayfish
12 oz elbow macaroni or cavatappi
1 tbsp olive oil
225 g cooked crayfish tails (peeled and deveined)
1 tsp Cajun seasoning (adjust to taste)
Cheese Sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or Monterey Jack
½ cup grated Parmesan
Topping
¾ cup panko breadcrumbs
1 tbsp butter, melted
1 tbsp chopped 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
12 oz elbow macaroni or cavatappi
1 tbsp olive oil
225 g cooked crayfish tails (peeled and deveined)
1 tsp Cajun seasoning (adjust to taste)
Cheese Sauce
3 tbsp unsalted butter
3 tbsp all-purpose flour
2 cups whole milk
1 cup heavy cream
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
2 cups shredded sharp cheddar cheese
1 cup shredded Gruyère or Monterey Jack
½ cup grated Parmesan
Topping
¾ cup panko breadcrumbs
1 tbsp butter, melted
1 tbsp chopped 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 .
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