2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

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DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

Crawfish Macaroni and Cheese Recipe

Corn HarvestThe finished product

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.


Bon appétit!

Heather Long





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