This Crawfish Mac and Cheese is rich, creamy, cheesy, and loaded with Cajun flavor. Louisiana crawfish tails are folded into a creamy cheese sauce with elbow macaroni, topped with even more cheese, and baked until golden and bubbly. A Cajun and Creole twist on classic New Orleans comfort food, this easy baked mac and cheese is perfect whether you’re using leftover crawfish boil tails or frozen Louisiana crawfish.
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Why This Crawfish Mac and Cheese Works
- Louisiana crawfish tails add authentic Cajun flavor.
- Heavy cream, eggs, and melty cheese make the sauce rich and creamy.
- Pepper Jack and jalapeno let you control the heat.
- Baking creates a golden, cheesy topping.
Tips for Rich and Creamy Crawfish Mac and Cheese
A great Crawfish Mac and Cheese should be rich, creamy, cheesy, and full of Cajun flavor. These simple tips help keep the sauce smooth and the pasta perfectly coated.
- Salt the pasta water and cook the pasta just to al dente so it stays flavorful and doesn’t overcook while baking.
- Don’t rinse the pasta; the starch helps the cheese sauce cling.
- Reserve a little pasta water in case the sauce needs loosening.
- Grate the cheese fresh for the smoothest sauce.
- Use Louisiana crawfish tails whenever possible and don’t rinse them.
- Add the pasta gradually, stopping when the macaroni is creamy and well-coated.
Here’s What You Need
Here are some of the key ingredients for this recipe. A complete list of ingredients with quantities can be found in the printable recipe card:
Ingredient Notes
- Crawfish Tails: Use Louisiana crawfish tails whenever possible. Leftover crawfish boil tails add extra Cajun flavor. Do not rinse Louisiana tails; thaw and drain well.
- Pasta: Elbow macaroni is traditional, but rotini, long macaroni, fettuccini, or other sturdy pasta shapes work well.
- Heavy Cream: Heavy cream makes the sauce rich and creamy. Whole milk or evaporated milk can be substituted if needed.
- Eggs: Eggs help make the sauce smooth, rich, and velvety.
- Cheeses: Sharp Cheddar and Pepper Jack make a creamy, flavorful sauce. Monterey Jack, Gouda, Gruyere, or Fontina are good substitutes.
- Jalapenos: Remove the seeds and membrane for mild heat, or leave them in for a spicier Cajun mac and cheese.
- Dry Mustard and Pimentos: These add depth, balance, color, and a mild pepper flavor.
- Salt: This recipe was developed using salt-free Creole seasoning. If using a salted seasoning blend, taste before adding extra salt. The crawfish tails, cheeses, butter, seasoned bread crumbs, and salted pasta water also contribute salt to the dish.
- Bread Crumbs: A light topping adds texture and helps the casserole brown.
Lagniappe Tip: The Dry Mustard, Pimentos, and White Pepper add an interesting depth of flavor to this recipe.
Cookware
Crawfish Mac and Cheese does not require any special equipment. Use a Stockpot for the pasta, a Dutch oven to make the cheese sauce and mix everything, and a 2 ½ to 3-quart high-sided baking dish to bake the mac and cheese. Other than that, it's just the usual prep equipment.
Hints and Tips (FAQ)
Yes, this can be made in advance, then refrigerated or frozen as described above. The casserole can be made up to the point of baking or fully baked.
This is a perfect use for leftover crawfish boil tails. The boiling spices add a great dimension to the flavor profile and pair well with the peppers in the cheese.
Louisiana crawfish tails are known for their quality, flavor, and freshness. Because crawfish “fat” can become rancid over time, using Louisiana crawfish helps assure the best flavor and texture.
Leave out the jalapenos and substitute Monterey Jack for the Pepper Jack cheese. For extra heat, leave the jalapeno seeds in or add cayenne pepper.
Yes, pre-grated cheese works fine. Freshly grated cheese usually melts smoother and creates a creamier sauce because it contains fewer anti-caking additives.
Sharp Cheddar and Pepper Jack make a rich, creamy cheese sauce with just a little heat. Monterey Jack, Gruyere, Fontina, white cheddar, and smoked Gouda also work well.
Here’s What You Do
First…you have a beer. Preparation is the key to no-angst cooking. Prepare yourself with a beer or wine, or whatever you choose. Start by reading the recipe all the way through so you understand what you need and what you will do with each ingredient and tool. This is an important part of the mise en place process that assures positive results.
Mise en Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
Make the Cheese Sauce
What happens in this step? Here is when we build a rich and creamy cheese sauce that will bind all the ingredients while evenly distributing the seasonings and crawfish tails throughout the casserole.
Lagniappe Tip: If you add the eggs to hot or simmering cream, they will likely scramble. Not a good outcome.
Add the Crawfish Tails and Pasta
What happens in this step? Now we are ready to add the crawfish tails and pasta. The crawfish tails, pasta, and creamy cheese sauce should be evenly mixed throughout the casserole.
Build the Casserole
What happens in this step? Now we move the mixture from the Dutch oven to the prepared casserole dish and finish it with more cheese and a light breadcrumb topping for texture and color.
Lagniappe Tip: To make sure there is lots of cheese sauce in the pasta, add the pasta a little at a time. When the pasta is creamy and well coated, don't add any more pasta. Adding too much pasta will make for a dry casserole and that creamy cheese sauce will not shine as it should.
Bake Until Golden and Bubbly
What happens in this step? The casserole bakes until the cheese is melted, bubbly, and lightly browned while the flavors blend together into a rich and creamy Cajun mac and cheese.
Lagniappe Tip: Letting the casserole sit for about 5 to 10 minutes after coming out of the oven allows it to cool slightly (man, that cheese sauce will burn your tongue!) and firm up.
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Serving Suggestions
Serve Crawfish Mac and Cheese as a rich side dish for crawfish boils, cookouts, holiday meals, or covered-dish gatherings. It’s also hearty enough for a main dish with Sweet and Savory Green Beans and a Sensation Salad.
Looking for another Macaroni and Cheese Recipe?
Try these other popular Crawfish Recipes
Leftover Tips
Store leftover Crawfish Mac and Cheese in an airtight container in the refrigerator for 3 to 5 days. Let the casserole cool before refrigerating or freezing, but do not leave it at room temperature for more than 2 hours.
For longer storage, freeze leftovers in airtight containers or freezer bags for up to 3 months. Portioning the leftovers into serving sizes makes reheating easier. Defrost overnight in the refrigerator before reheating.
To reheat a full casserole, cover with aluminum foil and bake at 350 degrees Fahrenheit until heated through to 165 degrees internally, about 20 to 30 minutes. Individual portions can be reheated in the microwave.
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Yeah You Right!
Publisher Note: This article was originally published in April 2021 and has been updated with improved step-by-step instructions, new photos, expanded FAQs, and additional recipe tips.
Recipe
Crawfish Mac and Cheese
Here's What You Need
- 1 pound Louisiana crawfish tails
- 14 ounces elbow macaroni
- 2 cups Heavy Cream
- 2 tablespoons butter melted
- 2 Eggs
- 3 cups sharp cheddar cheese divided
- 2 cups pepper jack cheese
- ¼ cup pimentos chopped
- 2 tablespoons jalapeno peppers chopped with seeds removed (optional)
- 1 tablespoon dry mustard
- 1 teaspoon Creole seasoning plus some for the crawfish
- 1 teaspoon kosher salt
- 1 teaspoon white pepper
- 2 tablespoons seasoned breadcrumbs
- 2 tablespoons butter for the top
Here's What You Do
- Cook the pasta to al dente according to the package directions and set aside.
- Sprinkle the crawfish tails with Creole seasoning and set them aside.
- Prepare the jalapeno pepper by slicing in half lengthwise and removing the seeds and membrane. Finely chop.
- Grate the cheeses, measure the other ingredients and set them aside. Prepare a casserole dish by spreading softened butter on the inside.
- Preheat the oven to 350 degrees Fahrenheit.
- Start with a cold Dutch oven. Add the heavy cream, melted butter and eggs to the Dutch oven off the heat. Whisk together until all are combined thoroughly.
- When the cream, eggs and butter are completely combined, move the Dutch oven over medium heat and slowly warm the cream mixture, stirring or whisking constantly until a slight simmer develops.
- Add the Pepper Jack Cheese and 2 cups of the Cheddar Cheese (reserve the remaining cheese for the top) and stir to combine the cheese into the cream sauce.
- Continue to stir as the cheese melts.
- Add the Creole seasoning, kosher salt, white peppers, dry mustard, chopped pimentos and chopped jalapenos (if using). Mix together thoroughly.
- Add the crawfish tails and stir until evenly distributed throughout the cheese sauce.
- Simmer the cheese sauce on low heat for a minute or two.
- Add about half the pasta and stir until coated in the cheese sauce. Continue adding pasta a little at a time, stopping when the macaroni is creamy and heavily coated. You may not need all the pasta.
- Turn the macaroni and cheese mixture into a baking casserole dish that has been prepared by coating the insides with softened butter.
- Spread the remaining Cheddar Cheese evenly on top and sprinkle about 2 tablespoons of breadcrumbs (if using) evenly on top, then place small pats of butter on top of that.
- Bake uncovered for about 20 minutes, or until the cheese topping is melted and lightly browned. Let rest for 5 minutes before serving.
- Remove the casserole from the oven and let it sit for about 5 minutes, then serve.
Recipe Notes
Nutrition Estimate
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Katherine Johnson
Should crawfish tails be rinsed or cooked straight from Louisiana packaging?
Sweet Daddy D
If you have Louisiana crawfish, don't rinse them. You may want to put them in a strainer or colander for a minute or two to let the water from the melted ice drain off, but don't rinse off the yellow fat. If you have imported crawfish, I suggest rinsing them.