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Crawfish Mac and Cheese

This crawfish mac and cheese, made with crawfish tails, 3 cheeses, and macaroni—or your favorite pasta—is a simple twist on tradition and a definite crowd pleaser. It’s cheesy, creamy, and full of flavor.

How to Make It

  1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; set aside.

  2. Meanwhile, melt 2 tablespoons butter over medium heat in a saucepan. Add onions and cook and stir for 2 to 3 minutes. Add crawfish tails and 1 teaspoon seafood seasoning, and sauté for 2 minutes more. Remove from heat. Seat aside.

  3. Warm 1 cup heavy cream and 1 tablespoon butter in a saucepan over low heat. Add havarti, cream cheese, and Gouda, and melt slowly, stirring constantly. Gradually add the remaining 1 cup heavy cream, stirring constantly. Add remaining 1 teaspoon seafood seasoning; continue stirring until all cheese is melted and sauce is smooth.

  4. Mix pasta, crawfish mixture, and cheese sauce together in a large bowl or pot. Season to taste with salt, pepper, and seafood seasoning.

Ingredients

  • 1 pound macaroni pasta, or your favorite pasta

  • 3 tablespoons butter, divided

  • 1/2 yellow onion, chopped

  • 1 pound crawfish tail meat

  • 2 teaspoons seafood seasoning, divided, plus more to taste

  • 2 cups heavy cream

  • 8 ounces havarti cheese, shredded

  • 8 ounces cream cheese

  • 4 ounces Gouda cheese, shredded

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