Cajun Crawfish Mac & Cheese with Smoked Sausage (Print Version)
Creamy baked Cajun crawfish mac and cheese with smoky andouille, peppers, and a crisp golden topping.
# Ingredients:
For the pasta and proteins
01 -
12 oz (340 g) cavatappi or elbow macaroni
02 -
1 tablespoon neutral oil
03 -
12 oz (340 g) smoked andouille sausage, sliced into half-moons
04 -
12 oz (340 g) peeled crawfish tails, thawed, drained, and patted dry
For the vegetables and sauce
05 -
1 small yellow onion, diced
06 -
1 green bell pepper, diced
07 -
1 celery rib, diced
08 -
3 cloves garlic, minced
09 -
4 tablespoons (56 g) unsalted butter
10 -
1/4 cup (32 g) all-purpose flour
11 -
2 cups (480 ml) whole milk
12 -
1 cup (240 ml) half-and-half
13 -
2 teaspoons Cajun seasoning, plus more to taste
14 -
1/2 teaspoon smoked paprika
15 -
1/2 teaspoon black pepper
16 -
8 oz (225 g) sharp cheddar cheese, freshly grated
17 -
6 oz (170 g) Monterey Jack cheese, freshly grated
18 -
4 oz (115 g) pepper jack cheese, freshly grated
For the topping
19 -
3/4 cup (45 g) panko breadcrumbs
20 -
1/4 cup (25 g) grated parmesan cheese
21 -
2 tablespoons melted butter
22 -
2 tablespoons sliced green onions or chopped parsley
# Instructions:
01 -
Heat the oven to 375°F. Boil the pasta in well-salted water for 1 minute less than the package directions. Drain and set aside.
02 -
Heat the oil in a large deep skillet over medium-high heat. Add the andouille and cook for 4-5 minutes, stirring occasionally, until browned at the edges. Transfer to a plate.
03 -
Add the onion, bell pepper, and celery to the skillet. Cook for 4-5 minutes until softened, then stir in the garlic for 30 seconds.
04 -
Add the butter and let it melt. Whisk in the flour and cook for 2 minutes. Slowly whisk in the milk and half-and-half, then simmer for 3-4 minutes until thick enough to coat a spoon.
05 -
Turn off the heat. Stir in the Cajun seasoning, smoked paprika, black pepper, cheddar, Monterey Jack, and pepper jack by handfuls until smooth.
06 -
Stir in the pasta, browned sausage, cooked vegetables, and crawfish tails. Taste and adjust Cajun seasoning only if needed.
07 -
Spread the mixture in a greased 9 by 13-inch baking dish. Mix panko, parmesan, and melted butter, then scatter over the top. Bake for 18-22 minutes until bubbling and lightly browned.
08 -
Let the mac and cheese rest for 5-10 minutes. Finish with green onions or parsley and serve warm.
# Notes:
01 -
Use freshly grated cheese for the smoothest sauce.
02 -
Thaw crawfish in the refrigerator and pat dry before cooking.
03 -
Best served after a short rest while the sauce is still creamy.