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Delicious bowl of Crawfish Mac and Cheese topped with cheesy goodness and crawfish tails.

Crawfish Mac and Cheese

A rich and creamy mac and cheese dish with a Cajun kick and tender crawfish, perfect for a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Dairy
  • 12 ounces elbow macaroni, cavatappi, or shells
  • 3 to 4 tablespoons butter
  • 2 1/2 cups milk whole milk is best, 2 percent works
  • 1/2 cup heavy cream optional but extra creamy
  • 2 1/2 cups shredded sharp cheddar
  • 1 1/2 cups shredded Monterey Jack
  • 3/4 cup panko optional topping
  • 2 tablespoons Parmesan optional topping
Aromatics and Seasonings
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 2 teaspoons Cajun seasoning plus more to taste
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 12 to 16 ounces cooked crawfish tail meat, drained well
  • 1 tablespoon hot sauce optional
  • squeeze of lemon optional

Method
 

Preparation
  1. Cook the pasta. Boil it in salted water and stop a little early, about 1 minute before the box says. Drain and set it aside.
  2. Build the sauce base. In a large pot, melt butter and cook the onion until soft, about 4 to 5 minutes. Add garlic and cook for 30 seconds. Sprinkle in flour and stir for about 1 minute.
  3. Add milk and seasonings. Slowly pour in the milk, stirring continuously to keep it smooth. Add cream if using. Stir in Cajun seasoning, paprika, and a little pepper. Let simmer a few minutes until thickened enough to coat a spoon.
  4. Melt in the cheese. Turn the heat to low. Add the cheeses in handfuls, stirring until smooth. Taste and adjust seasoning as necessary.
  5. Fold in pasta and crawfish. Add pasta first, then gently stir in the crawfish.
  6. Bake for that golden top. Pour into a buttered baking dish. If desired, mix panko with melted butter and Parmesan and sprinkle on top. Bake at 375°F for about 18 to 22 minutes until bubbly. Broil for 1 to 2 minutes if you want it extra golden.
  7. Rest, then serve. Let it sit for 10 minutes before serving.

Notes

For variations, you can substitute crawfish with shrimp or lump crab, add smoked gouda for smokiness, or include extra veggies. For a stovetop version, skip the baking step for a creamier dish.