Famous Crawfish Mac & Cheese Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Lightly butter or spray a 2-quart (approx. 9x9) baking dish.

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

If crawfish tails are refrigerated, pat dry with paper towels. If frozen, thaw completely and drain any excess liquid. Roughly chop larger tails into bite-sized pieces, leaving smaller tails whole.

In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Once melted and bubbling (but not browned), whisk in the 4 tbs flour to form a roux. Cook the roux for 1–2 minutes, whisking constantly, until it smells slightly toasty but not brown.

Slowly whisk in the 2 cups whole milk and 1/2 cup heavy cream, a little at a time to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 3–4 minutes until the sauce thickens and coats the back of a spoon.

Lower the heat to low. Add the 2 oz cream cheese and whisk until smooth and incorporated.

Stir in the 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1/4 tsp hot sauce, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and 3/4 tsp Cajun seasoning. Taste and adjust seasoning as needed.

Remove the pan from the heat and gradually stir in the shredded cheeses: 2 cups sharp cheddar and 1 cup white cheddar (or Monterey Jack). Stir until melted and smooth. If the sauce is too thick, whisk in up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, to reach a coat-the-pasta consistency.

Add the drained pasta to the cheese sauce and gently fold to coat every piece. Fold in the crawfish tails, distributing them evenly. Taste and adjust seasoning (add a pinch more salt, pepper, or Cajun seasoning if desired).

Transfer the mac & cheese mixture into the prepared baking dish, smoothing the top with a spatula.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 3 tbs melted butter, 1 tbs chopped fresh parsley, 1/2 tsp lemon zest (if using), and 1/4 tsp smoked paprika. Toss until the crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the mac & cheese, pressing lightly so it adheres. Dust the top with 1/4 tsp paprika for color.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until bubbly around the edges and the topping is golden brown. If you want a deeper crust, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove the dish from the oven and let it rest for 5–7 minutes to set. Sprinkle with chopped chives or green onions and an extra pinch of smoked paprika if desired.

Scoop and serve warm. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through to preserve crisp topping.