Sweet Daddy D’s Crawfish Mac and Cheese combines crawfish tails, a creamy cheese sauce, and a hint of heat, with macaroni. It’s covered in more cheese and baked to golden perfection. This is a favorite of crawfish lovers but also a perfect way to introduce people to the wonderfully unique flavors of the mudbug! The heat is optional, but loving it is not!
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Cajunized Mac and Cheese
Homemade macaroni and cheese rules! It can be simple or fancy with all sorts of things added, and countless options of cheeses and pasta. Sweet Daddy D hoists simple Mac and Cheese to a new level with a trip down the Bayou. Louisiana Crawfish Tails and South Louisiana seasonings are added to a creamy cheese sauce made with a blend of cheeses. Add a little (or a lot) of chili peppers and you are talking South Louisiana comfort! Sweet Daddy D’s Crawfish Mac and Cheese is Cajunized Southern Comfort and will make any Cajun or Creole cook proud.
Tips for Making a Great Mac and Cheese
There's a thin line between great and so-so when it comes to Macaroni and Cheese. Here are a couple of things to keep in mind when going for a great Crawfish Mac and Cheese.
- Make sure to salt your pasta cooking water before you add the pasta. This assures that each piece of pasta gets seasoned. According to Marcella Hazan, the Italian Cooking Goddess, use 1 ½ Tablespoons of salt per pound of pasta (You should experiment with this ratio until it meets your taste preferences).
- Pick a pasta that will hold on to the sauce, like macaroni or rotini. Something with lots of surface area and maybe some ridges.
- Cook your pasta to al dente so it's not overcooked after baking.
- Don't rinse your cooked pasta, we want a little starch to help adhere to the cheese sauce.
- Reserve some pasta cooking water and add a splash if the sauce needs to be a little creamier when blended with the pasta. If you end up not needing it, at least you had it.
- Grating your cheese right before adding it is better than pre-grated cheese, which will be a little dryer and may have an additive to keep it fresh.
- Don't rinse your crawfish tails (unless they are imported), there's way too much flavor on the tails to rinse off. Check out the Ingredient Notes and FAQ section for more on the crawfish tails.
- Use plenty of cheese, you won't be sorry. Sprinkle parmesan or romano on top for an extra kick.
Here’s What You Need
Ingredient Notes
- Crawfish Tails: Use only Louisiana crawfish tails. Leftover tails from a boil are perfect for this recipe as they add the flavors of the boil. I usually use frozen tails as long as they are from Louisiana. Do not rinse Louisiana Crawfish tails. After thawing, place them in a colander and allow the melted ice crystals, if any, to drain off.
- Pasta: Traditionally elbow macaroni noodles are used, but you can substitute any curly pasta or even bucatini, a long noodle with a hole down the middle. In the New Orleans area, Luxury Brand Long Macaroni is available. (I am not an affiliate of Luxury Brand Pasta)
- Heavy Cream: The fat in heavy cream is essential in making the sauce. If necessary, substitute whole milk or evaporated milk.
- Eggs: A couple of whole eggs make the sauce rich, smooth, and velvety.
- Cheeses: Use melty cheese. I blend Monterey Jack or Pepper Jack with Sharp Cheddar. Other options are Gruyere, Gouda, American, Fontina, and cream cheese.
- Jalapenos: Chili peppers are optional depending on how spicy you want it. Remove the seeds and membrane, or leave them in for extra heat. You can substitute habaneros or other hot chilis if you want extra heat.
- Dry Mustard: A touch of dry mustard helps balance the flavors and adds a tangy bite.
- Pimentos: Pimentos are mild peppers that don't add any heat, but add a subtle sweetness and pepperiness.
- Seasonings: I like to use white pepper for a background pepper flavor.
- Salt: This recipe was developed using Le Bon Papa Creole Seasoning, a no-salt, all-purpose Creole and Cajun seasoning. If you use a Creole or Cajun seasoning that contains salt, taste the sauce before adding more salt. In this recipe, the cheese, butter, and bread crumbs can also be a source of salt.
- Bread Crumbs: Finishing the casserole with a light dusting of seasoned bread crumbs adds an interesting dimension to the dish. Don't overdo it, unless you love bread crumbs!
Lagniappe Tip: The Dry Mustard, Pimentos, and White Pepper add an interesting depth of flavor to this recipe.
Crawfish "fat" is not really fat at all. This orange to yellow material found in the head of the crawfish is an organ called the hepatopancreas. It is a liver-like organ that is prized for its flavor.
LSU Agricultural Center: Crawfish Facts and Fallacies
Equipment
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)
Leftover macaroni and cheese can be refrigerated in an airtight container for 3 or 5 days. Let the Macaroni and Cheese cool down before refrigerating or freezing, but don’t leave it out on the counter longer than 2 hours. Cover it airtight with plastic wrap or an airtight lid..
Leftover macaroni and cheese can be kept in the freezer for up to 3 months for the best quality. Make sure to give the casserole enough time to completely cool before preparing it for the freezer, then store it in an airtight container or freezer bag. It’s a good idea to separate the leftovers into portion sizes so that you can defrost only what you plan to eat. Defrost the casserole in the refrigerator overnight
If you want to reheat all the leftovers at once, cover the casserole dish in aluminum foil and place in a 350-degree Fahrenheit oven for about 20 to 30 minutes until the center is warmed to about 165 degrees. The baking time may vary depending on how cold the casserole is when placed in the oven. Leftovers can also be reheated in the microwave.
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 flavor from the boiling spices adds a great dimension to the flavor profile and mixes well with the peppers in the cheese.
Louisana Crawfish farmers and processors are experts in raising, processing, and freezing crawfish tails. State-of-the-art packaging and freezing techniques keep the tails as close to fresh as possible. Since the crawfish "fat" can go rancid after a few months in the freezer, it's imperative to start with the highest quality available. Louisiana Crawfish are closer to the market than foreign imported crawfish, whose "fat" can go rancid before reaching your kitchen.
Can't take the heat? No worries, you won't have to leave the kitchen. Just leave out the chopped jalapenos and substitute some Monterey Jack cheese for the Pepper Jack. Of course, if you are a chili head, use the jalapenos with the seeds and maybe add some cayenne pepper.
Sure, that's a convenient and quick way to add the cheese. Unless I am crunched for time, I usually grate the cheese for my recipes because I think the pre-grated cheese tends to be a little dryer than freshly grated cheese and often has additives to maintain freshness.
Cheddar and Pepper Jack cheese are uncommonly good together, in my opinion. Try gruyere cheese, white cheddar, American, or smoked gouda. These are just a few of the endless options. Try your favorite cheese, but make sure it's a melty cheese.
I love a creamy cheese sauce, and this recipe always gives me that. But, if you like it ultra cheesy, add more cheese by layering the pasta and cheese. Place about â…“ of the pasta in the prepared baking dish and add a layer of cheese on top. Repeat for two more layers, finishing with cheese on top. Conversely, use less cheese if that is your preference. If using less cheese, consider increasing the amount of cream in the sauce to keep everything smooth.Â
No, use your favorite. I recommend a hearty, thicker pasta noodle so the sauce has a place to land. Some suggestions: bowtie, rotini, long macaroni, or even fettucini.Â
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
- Cook the pasta to al dente according to the package directions; set it aside.
- Defrost the crawfish tails by placing the unopened package in cold water, and changing the water every 30 minutes or so. Open the package of defrosted tails into a colander. Do not rinse, but allow the water from the ice crystals to drain.
- Sprinkle the crawfish tails with Creole seasoning and set them aside.
- Grate the cheeses.
- Slice the jalapeno in half, lengthwise. With a spoon, scrape out the membranes and seeds. Finely chop the pepper. Be careful not to touch your face and eyes until you have thoroughly washed your hands, or better yet, wear gloves.
- Measure the other ingredients, and place them all in prep bowls so they are easily reached.
- Melt the butter.
- Prepare a casserole dish by spreading softened butter all over the inside.
- Preheat the oven to 350 degrees Fahrenheit.
Prepare 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 distributing the seasonings and crawfish tails throughout the casserole.
- Add cold heavy cream, melted butter, and eggs to a cold Dutch oven off the heat. Whisk everything together thoroughly.
- Once the heavy cream, eggs, and melted butter are combined, turn the heat to medium under the Dutch oven. Slowly warm the cream mixture, whisking constantly until it reaches a slight simmer.
Lagniappe Tip: If you add the eggs to hot or simmering cream, they will likely scramble. Not a good outcome.
- Add the Pepper Jack Cheese and about two cups of the 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 pepper, dry mustard, chopped pimentos, and chopped jalapenos (if using). Stir to combine.
Add the Crawfish Tails and Pasta
What happens in this step? Now we are ready to add the crawfish tails and pasta. Ingredients should be completely mixed and evenly distributed throughout the casserole.
- Add the crawfish tails to the cheese sauce and stir until evenly distributed throughout.
- Simmer the cheese sauce on low heat for a minute or two. The crawfish tails will be already cooked, so they only need to be heated.
- 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.
Lagniappe Tip: To make sure there is lots of cheese sauce in the pasta, add the pasta a little at a time. When you reach the texture and consistency you like, 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.
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 hint of breadcrumbs.
- 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 (if using) evenly on top. Place small pats of butter on top of that.
Into the Oven
Place the casserole, uncovered, in the preheated 350-degree Fahrenheit oven for approximately 20 minutes or until the cheese topping starts to brown. When browned to your satisfaction, remove the casserole from the oven and let it sit for about 5 minutes before serving.
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
Crawfish Mac and Cheese is perhaps the ultimate side dish, perfect for a cookout or a crawfish boil. It's a show stopper at a Covered-dish dinner or family gathering. It's also hearty enough to be a main dish, served with a veggie, like these Sweet and Savory Green Beans and a Sensation Salad.
Looking for another Macaroni and Cheese Recipe?
Try these other popular Crawfish Recipes
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Publisher Note: This article is a revision from the original published in April 2021 with improved step-by-step instructions, photos, and Hints and Tips (FAQs).
Yeah You Right!
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 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. Be careful not to add too much pasta or there won’t be enough cheese sauce to coat it all.
- 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.
- 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, then serve.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
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.