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Copper pot of Mac and Cheese with crawdads

Crawfish Mac and Cheese Recipe: Perfect for Leftover Crawfish

5 from 5 votes
Course Main Course
Cuisine American, Cajun, Southern

Ingredients
  

  • 1 ½ pounds crawfish tail meat cooked, peeled, deveined, and chopped
  • ¼ cup butter
  • 2 onions chopped
  • 6 cloves of garlic peeled and finely chopped
  • 1 teaspoon cayenne pepper
  • 1 anchovy fillet
  • 1 cup white wine
  • ¼ cup all-purpose flour
  • 4 ½ cups whole milk warmed
  • 2 teaspoons prepared yellow mustard
  • 4 cups dried macaroni noodles
  • 1 cup aged cheddar cheese grated
  • 1 cup parmesan cheese grated
  • 1 cup Greyere cheese grated

Instructions
 

  • Preheat the oven to 350 degrees F.
  • In a large Dutch oven or ovenproof deep casserole pan, melt the butter. Then sauté the onions on medium heat for about 4 minutes or until soft. Add the garlic, cayenne and anchovies and cook another 5 minutes. Pour in the wine and allow to reduce by half.
  • Reduce the heat, stir flour into the onion mixture, and simmer for about 2 minutes. Add warm milk and mustard to the mixture and stir or whisk until smooth. Allow the sauce to thicken on low heat, about 2-5 minutes. I like to keep this mixture a little loose. When it begins to barely coat a spoon, take it off the heat. If it gets too thick, add some of the reserved pasta water. This sauce needs to be loose when it goes into the oven because will thicken more in the oven.
  • In a separate Dutch oven or large pot, boil pasta according to package instructions or until al dente. Drain the pasta, leaving some of the pasta water if needed.
  • In a medium bowl, mix the cheeses together. Add 2 cups of the mixed cheese to the sauce and mix well. Add the macaroni and chopped crawfish meat. Mix well and correct any seasonings.
  • Add remaining cup of cheese to the top of the crawfish mac and cheese. Cook until golden and bubbly, about 35 to 40 minutes. Remove from oven and allow to sit for about 10 minutes before serving. Serve with crusty bread and an Italian salad.
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