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Crawfish Macaroni and Cheese Recipe
This is my wife’s (Heather’s) recipe, which is based on one by Emeril Lagasse. If you’re looking for a kid-friendly lenten recipe that all ages will enjoy, this one’s for you.
1 pound pasta (elbow macaroni)
2 tablespoons olive oil
1/2 cup small diced onion
1 teaspoon minced garlic
2 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
3/4 teaspoon salt
1/2 teaspoon white pepper
1 pound cooked and peeled Louisiana crawfish tails, with any fat
16 ounces grated or chunked cheese
You could use Monterrey Jack, Cheddar, Gruyere, Fontina, Parmigiano-Reggiano (in equal amounts...or not!) I am using 7 oz sharp cheddar, 2 oz brie, 6.5 oz Havarti, 2.5 oz parmesan because it is what I had on hand and I did not want to take 3 children to the store.
1/4 cup bread crumbs
1/2 teaspoon Tony Chachere’s Creole Seasoning
Preheat the oven to 350 degrees F.
Cook one pound of your choice of pasta to al dente stage. (I am using elbow macaroni because I know the kids will love it.)
Set a large pot over medium heat. Sauté the onions in the olive oil until translucent (about 3 to 4 minutes), then add the garlic to the pan and cook for another minute. Add the butter and flour and cook for about 3 minutes, stirring constantly. Add the milk and half-and-half and whisk until smooth. Bring to a boil, then reduce the heat to a simmer. Season with the salt and white pepper, and cook for 3 minutes. Add the cheeses to the pot and stir to combine and melt. Fold in the crawfish then the cooked pasta. Stir to combine well. Transfer to a 3-quart baking dish or a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Tony’s and sprinkle over the top of the casserole. Bake uncovered for about 45 minutes, or until golden brown and bubbling.
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