Sarah's Super Cheesy Crawfish Fettuccini

Step-by-Step Instructions

1. Bring a large pot of salted water to a boil for the pasta. Cook fettuccini noodles according to package directions until al dente (add about 1 tablespoon of salt to the water). Drain and set aside.
2. While pasta cooks, slice the mushrooms and sauté them in REAL butter over medium heat until soft, about 5-7 minutes.
3. Add the chopped bell peppers, chopped onion, sliced green onions, and minced garlic. Season with salt, black pepper, and cayenne to taste. Keep on low heat for about 10 minutes, stirring occasionally, until vegetables are tender.
4. Add the half ’n half to the vegetables and bring to a gentle simmer. Cut the Velveeta cheese into cubes and add to the pot, stirring until completely melted and smooth.
5. Sprinkle in the flour (about 3 tablespoons or enough to thicken to a creamy sauce consistency), stirring constantly to prevent lumps. Simmer for 2-3 minutes until thickened. Taste and adjust seasoning.
6. Preheat oven to 350 degrees F. Grease a large casserole dish.
7. Pour the cooked, drained noodles into the casserole dish. Add the crawfish tails and pour the cheese sauce over top. Stir all ingredients thoroughly until mixture is distributed evenly throughout.
8. Cover the top generously with the shredded cheddar cheese. Bake at 350 degrees for 35-45 minutes until bubbly and cheese is slightly browned on top.
9. Don’t overcook or it won’t be as creamy. Let rest for 5 minutes before serving. Serve with a green salad made with Romaine lettuce tossed with Parmesan cheese, croutons and bacon bits, and a hot loaf of French bread.