Crawfish Mac and Cheese
- 1 (16-oz.) package elbow macaroni
- 2 T. butter
- 1 lb. fresh crawfish tails
- 1 (8-oz.) jar pimientos, drained
- 2 c. shredded mozzarella cheese
- 2 c. shredded sharp cheddar cheese
- 1 c. shredded Parmesan cheese
- 1 c. shredded Gruyere cheese
- 1 c. shredded Gouda cheese
- 1 c. shredded Fontina cheese
- 1 c. whole milk
- 3 large beaten eggs
- Salt and red/black pepper, and garlic powder to taste
- 1 c. Ritz butter crackers, crushed
- Preheat oven 350. Spray 4 qt. baking dish with PAM and set aside.
- Cook pasta according to package directions and drain.
- In large bowl, combine butter and pasta, mix until butter melts.
- Add crawfish, pimiento, cheeses, milk, eggs, salt, pepper and garlic powder. Mix well.
- Pour mixture into baking dish. Smooth the tops with back of a spoon.
- Bake for 10 minutes.
- Top with the crushed crackers and bake until edges are bubbly, about another 5 minutes.
*****You can also do these in individual 1-c. gratin dishes.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/crawfish-mac-cheese/
3.5.3229