• Tommy Centola

Crawfish Mac & Cheese

Mac & Cheese is starting to become like jambalaya, where you can add anything that you have on hand. Here is a recipe for all you cheese lovers out there. This dish uses 6 different cheeses. Of course, the start of the dish are Louisiana crawfish tails.


16 ounces elbow macaroni

2 tablespoons butter

12 ounces crawfish tails

1 (8 ounce) jar diced pimentos, drained

2 cups shredded mozzarella cheese

2 cups shredded sharp Cheddar

1 1/2 cups shredded Parmesan cheese

1 cup shredded Gruyére cheese

1 cup shredded gouda

1 cup shredded fontina cheese

1 cup milk

3 large eggs, beaten

1 1/2 teaspoons Creole seasoning

1/4 teaspoon granulated garlic

1/8 teaspoon cayenne pepper

1 cup crushed Ritz crackers


Preheat oven to 350℉


Spray a 4-quart casserole with nonstick cooking spray and set aside. Cook pasta according to package directions, and drain.

In a large bowl, combine butter and pasta, stirring until butter melts. Add crawfish tails, pimentos, cheeses, milk, eggs, Creole seasoning, garlic powder, and cayenne.

Pour into casserole dish and smooth top with a spoon. Cook for 10 minutes. Top with crackers and cook until edges are bubbly, about 5 minutes. Serve immediately.


Creole & Cajun Comfort Food is now available online.

Enjoy!!!

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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