So this is how dedicated I am to providing chef inspired recipes to y’all. LOL it’s midnight and I’m up posting this [long overdue] mac and cheese recipe, simply because “a friend” of a friend asked for a lobster mac and cheese recipe. Clearly I want her to have the best damn mac and cheese ever…
So here it is..
and here I am..UP.. typing. smh
(I’ll add more to this post when I get a chance. I’m currently prepping for events)
Just enjoy the damn recipe. *runs back to kitchen*
Crawfish Mac & Cheese
– 1lb Elbow Noodles
– 1/2 C Butter
– 1 tsp. Garlic, minced
– 1/4 C. Onions, diced
– 2 tsp. Parsley, chopped
– 1/2 C Flour
– 4 C Milk
– 2 C Sharp Cheddar, shredded
– 2 C White Parmesan, shredded
– 2 C Gruyere, shredded
– 1/2 lb Crawfish Meat, cooked
– Salt & Pepper, to taste
– 1 1/2 C Panko Bread Crumbs, optional
Preheat oven to 375ºF
Bring a large pot of water to boil. Add the pasta and cook according to the directions on the package. Drain well.
Spray a baking with non-stick spray. Set aside.
Meanwhile, heat the milk in a small saucepan – do not let the milk boil. In a large pot, melt 1/2 of the butter and sauté the garlic and onions until fragrant. Then dust with flour and cook over low heat for about 2 minutes, stirring consistently with a whisk. Next whisk in the hot milk and cook for about 2 minutes, or until thickened and smooth (should be the consistency of a roux). Remove from heat.
Now, add the cheddar, parmesan, and gruyere. Season with salt, pepper, and parsley. Stir in the cooked pasta and crawfish meat. Place the crawfish mac and cheese in the prepared baking dish.
Melt the remaining 1/2 of the butter, and combine it with the bread crumbs. Sprinkle the breadcrumbs on top of the mac and cheese. Then bake for 30 to 35 minutes, or until the cheese is bubbly and the macaroni is browned on the top.