Crawfish Mac and Cheese Recipe

After our crawfish boil, we ended up having a ton of extra crawfish and shrimp. Whether its a good thing or a bad thing, I will ALWAYS overcook for a party or dinner I am hosting. No one is allowed to leave our home hungry! After some brainstorming on what to make with the left over crawfish, I landed on Mac and Cheese! This recipe is to die for - its creamy, cheesy, and has a delicious cajun kick! I promise you, it's so good that you wont have any leftovers this time lol.

Ingredients

• 2 Cups of Pasta

• 4 Cups Seafood Stock (Chicken stock will work too)

• ⅓ Cup Unsalted Butter

• ⅓ Cup All Purpose Flour

• 2 Cups Whole Milk

• 2-½ Cups Colby Cheese

• 1 teaspoon Creole Seasoning

• 1 Pound of Cleaned Crawfish Tails

Instructions

• Add the stock to a large pot and heat to boiling.

• Add the pasta and cook for about 8 minutes. Drain and reserve a cup of the pasta water and set aside.

• While the pasta is cooking add the butter to a large pan or pot. Heat over medium heat until melted.

• Add the flour and stir with a whisk for a couple minutes to create a roux.

• Heat the milk, then slow pour into the roux, stirring constantly so that no lumps form. Do not rush here!

• Add in the grated cheese and stir until melted.

• Add the creole seasoning and stir.

• Add the cooked pasta and the crawfish tails. Stir to combine.

• Top with the remaining cheese and bake in the preheated oven, uncovered, for 15 minutes.

• Enjoy!