Crawfish Mac Recipe

Pat the crawfish tails dry with paper towels. In a medium bowl, toss crawfish with 2 tbs melted butter, minced garlic, paprika, cayenne, lemon juice, 1 tsp salt and 1/2 tsp black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned crawfish and cook 2–3 minutes per side, just until opaque and cooked through (internal temp ~145°F/63°C). Remove from heat and set aside. Do not overcook to avoid rubbery texture.

Bring a large pot of water to a rolling boil. Add 1 tbsp salt and the olive oil. Add 1 lb elbow macaroni and cook until just shy of al dente (about 1 minute less than package directions). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Make the roux

In a heavy-bottomed saucepan over medium heat, melt 4 tbs butter. Whisk in 4 tbs flour and cook, whisking constantly, for 1–2 minutes until the raw flour smell is gone but the roux is pale (do not brown).

Gradually whisk in 3 cups whole milk and 1/2 cup half-and-half. Bring to a gentle simmer, whisking to prevent lumps. Cook until slightly thickened, about 4–6 minutes.

Whisk in 2 oz softened cream cheese until smooth. Reduce heat to low. Add 2 cups grated sharp cheddar and 1 cup smoked gouda in handfuls, stirring until melted and fully incorporated.

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce, 1 tsp salt, 1/2 tsp black pepper and a pinch (about 1/8 tsp) nutmeg. Taste and adjust seasoning. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1 tbsp at a time, to reach a smooth, slightly thick but pourable consistency.

Fold the drained pasta into the cheese sauce, adding a splash of reserved pasta water if necessary to coat evenly.

Gently fold in the cooked crawfish tails, reserving a few for topping if desired. Keep mixture warm over very low heat, stirring occasionally.

Preheat oven to 375°F (190°C). In a small bowl, combine 3/4 cup panko, 1/4 cup grated Parmesan and 2 tbs melted butter. Mix until crumbs are moistened.

Transfer the crawfish mac and cheese to a 9x13-inch baking dish (or individual ramekins). Sprinkle the panko-Parmesan mixture evenly over the top and arrange reserved crawfish tails for presentation.

Bake for 15–18 minutes until bubbly and topping is golden. For extra color, broil 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped parsley and an extra squeeze of lemon if desired before serving.