Spicy Crawfish Mac & Cheese
1 lb Louisiana crawfish tails
14 oz elbow macaroni
2 c Heavy Cream
2 Tbsp butter melted
3 c smoked Cheddar cheese
2 c pepper jack cheese
¼ c pimentos chopped
1 jalapeno pepper, chopped with seeds removed (optional)
1 Tbsp dry mustard
1 tsp Creole seasoning plus some for the crawfish
1 tsp salt
1 tsp black pepper
2 Tbsp seasoned breadcrumbs
2 Tbsp butter for the top
Start by cooking the pasta according to the package directions and set it aside.
Next, sprinkle the crawfish tails with Creole seasoning and set them aside.
Preheat the oven to 350 degrees Fahrenheit and prepare a casserole dish by greasing with soft butter.
Add the heavy cream, melted butter and eggs to a Dutch oven off the heat and whisk everything together until all are combined thoroughly.
Once combined, place the Dutch oven over medium heat. Slowly warm the cream mixture, stirring constantly until a slight simmer develops and continue to whisk.
Add the Pepper Jack Cheese and about two cups of Cheddar Cheese. Reserve the remaining cheddar cheese for the top. Slowly stir until all ingredients combine into a creamy, cheesy sauce.
To the cheese sauce, add the Creole seasoning, kosher salt, white peppers, dry mustard, chopped pimentos and chopped jalapenos (optional). Stir to thoroughly combine.
Add the crawfish tails to the cheese sauce and stir until evenly mixed. Simmer the cheese sauce on low heat for a minute or two.
Add about half of the cooked pasta and combine thoroughly. Mix in more pasta, a little at a time, until all of the pasta is heavily coated with cheese sauce.
Turn the macaroni and cheese mixture into the prepared baking casserole dish, and spread it evenly with a spatula. Top the casserole with the remaining Cheddar Cheese making sure to cover it completely in cheese. Sprinkle about 2 tablespoons of breadcrumbs evenly on top. Place small pats of butter on top of that.
Place the casserole, uncovered, in the preheated oven for approximately 20 minutes or until the cheese topping is starting to brown. Remove the casserole from the oven and let it sit for about 5 minutes before serving.
518 Calories. 35g fats (21g saturated fats, 131mg cholesterol.) 899mg sodium. 30g carbohydrates (4g fiber, 3g sugar.) 25g protein.
Lower fat: 303 calories. 10g fats (5g saturated fats, 53mg cholesterol.) 32g carbohydrates (4g fiber, 4g sugar.) 1,040mg sodium. 25g protein. Substitute fat-free half and half for cream. Use low-fat cheeses.
Lower carbohydrates: 420 calories. 35g fats (21g saturated fats, 131mg cholesterol.) 7g carbohydrates (2g fiber, 3g sugar.) 916mg sodium. 22g protein. Substitute 9 cups of cauliflower rice for pasta.
Lower sodium: 522 calories 35g fats (21g saturated fats, 131mg cholesterol.) 30g carbohydrates (4g fiber, 3g sugar.) 435mg sodium. 25g protein. Substitute 2 Tbsp salt-free cajun seasoning for cajun seasoning and salt.
Dairy-free: 480 calories. 17g fats (6g saturated fats, 36mg cholesterol.) 68g carbohydrates (8g fiber, 15g sugar.) 965mg sodium. 23g protein. Substitute cashew milk for heavy cream. Use vegan cheese. Substitute olive oil for butter.
Gluten-free. 501 calories. 36g fats (21g saturated fats, 131mg cholesterol.) 25g carbohydrates (1g fiber, 2g sugar.) Use gluten-free pasta and bread crumbs. Ensure cajun seasoning is gluten-free.
Purchase crawfish at —> https://louisianadirectseafoodshop.com/product/boudreauxs-crawfish-tails/