Description
A delicious blend of creamy cheese and flavorful crawfish combined with perfectly cooked elbow macaroni.
Ingredients
- 2 Cups Elbow Macaroni
- 4 Cups Crawfish Stock (or Seafood Stock)
- 1/3 Cup Unsalted Butter
- 1/3 Cup All-Purpose Flour
- 2 Cups Whole Milk
- 2-1/2 Cups Colby Cheese, grated
- 1 teaspoon Creole Seasoning
- 1 Pound Crawfish Tails, cooked
- 1 Pinch Fresh Parsley (optional garnish)
Instructions
- Preheat your oven to 350°F.
- Pour the crawfish stock into a large pot and bring it to a boiling point.
- Add the elbow noodles to the boiling stock and cook for about 6 minutes until they reach al dente. Drain, reserving a cup of the pasta water for later use.
- In a 10-inch cast iron skillet, melt the unsalted butter over medium heat.
- Add the flour to the melted butter, whisking continuously for a couple of minutes to create a roux.
- Heat the whole milk and gradually pour it into the roux, stirring constantly to prevent lumps from forming.
- Stir in 2 cups of grated Colby cheese until it melts and blends seamlessly.
- Add the Creole seasoning and stir to incorporate.
- Mix in the cooked elbow noodles and crawfish tails, ensuring every piece is coated in the cheese sauce.
- Top the mixture with the remaining Colby cheese and place the skillet in the oven.
- Bake uncovered for 15 minutes until golden and bubbling.
- Turn on the broiler and broil for an additional 3 minutes for a toasted top.
- Remove from the oven and sprinkle with a pinch of fresh parsley before serving.
Notes
For variations, consider swapping in other seafood like shrimp or crab, or make it vegetarian by adding more vegetables.