Crawfish Mac and Cheese
Ingredients
- 2 1/2 cups milk, divided
- 1 large onion, chopped and divided
- 1 bay leaf
- 12 ounces uncooked tube-shaped pasta
- 2 cups crawfish tail meat
- 2 tablespoons chopped garlic
- 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 3/4 cup shredded Fontina cheese
- 1/2 cup shredded Gruyere cheese
- 2 teaspoons truffle oil or extra virgin olive oil
- 1/2 cup Panko breadcrumbs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1/2 teaspoon red cayenne pepper (optional)
Step-by-Step Instructions
- Heat two cups milk, one-half of the chopped onion, and the bay leaf in a large saucepan until tiny bubbles form around the edges; do not boil.
- Cover and remove from heat; let stand 15 minutes to infuse the milk with flavor.
- Cook pasta according to package directions (about 8-10 minutes); drain.
- While milk is resting, heat a large non-stick skillet coated with cooking spray over medium heat. Add the remaining chopped onion, cook, stirring frequently until golden, about 8 minutes.
- Add in crawfish tail meat and minced garlic and cook, stirring constantly for 4 minutes.
- Strain milk mixture through a colander over a bowl; set solids aside. Combine remaining 1/2 cup milk, salt, and flour in a small bowl or measuring cup, stirring with a fork until well blended.
- Gradually stir the flour mixture into crawfish mixture adding the onion solids, stirring constantly; bring the mixture to a boil, cook 1 more minute. Add red pepper if using.
- Remove from heat; allow to cool and thicken slightly, about 5 minutes.
- Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt.
- Stir in the cooked pasta and truffle oil and then spoon the mixture into a 9×13 glass or ceramic baking dish.
- Combine Panko, Parmesan cheese, and garlic powder in a small bowl. Drizzle with olive oil; combine with a fork until crumbs are moist. Sprinkle breadcrumb mixture over pasta.
- Preheat oven to 375°F. Place dish on the middle rack; bake 15-20 minutes or until top is golden brown and casserole is bubbly. Serve warm.
Common Problems and Solutions
Q: Why is my cheese sauce grainy?
A: Make sure to remove the pan from heat before adding the cheese, and add it gradually while stirring. If the mixture is too hot, the cheese proteins can seize up and become grainy. Let it cool slightly before adding cheese.
Q: Can I make this ahead of time?
A: Yes, you can assemble the mac and cheese up to the point of adding the breadcrumb topping, cover with plastic wrap, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 20 minutes, add the breadcrumb topping, and bake as directed, adding 5-10 minutes to the baking time if needed.
Q: Why did my sauce turn out too thick or too thin?
A: The flour-to-liquid ratio creates the sauce consistency. If too thick, add a splash more milk while stirring. If too thin, let it simmer a bit longer to reduce, or make a slurry with a teaspoon of flour and a tablespoon of milk and stir it in.
Tips and Techniques
Infusing the milk with onion and bay leaf adds depth of flavor to the cheese sauce. Don’t skip this step even though it takes 15 minutes. Also, truffle oil is potent—a little goes a long way. Start with the recommended 2 teaspoons and add more only if you really want a stronger truffle flavor.
Ingredient Substitutions
- truffle oil: extra virgin olive oil or a good quality butter
- crawfish tail meat: cooked shrimp, lump crabmeat, or cooked lobster
- Fontina cheese: mild Provolone or Gouda
- Gruyere cheese: Swiss cheese or Jarlsberg
- Panko breadcrumbs: regular breadcrumbs or crushed crackers
Equipment Needed
- Large saucepan for infusing milk
- Large non-stick skillet for cooking crawfish mixture
- Colander for straining milk
- 9×13 glass or ceramic baking dish
- Small mixing bowls
- Fork for mixing breadcrumbs
Historical Context
Truffle oil became popular in Louisiana’s Nouveau Cajun movement, where chefs began incorporating European luxury ingredients into traditional Louisiana seafood dishes. This fusion represents the French heritage of Acadiana while showcasing Louisiana’s finest crawfish.
