• Emeril's Crawfish Macaroni and Cheese

    1 vote
    Emeril's Crawfish Macaroni and Cheese
    Prep: 30 min Cook: 60 min Servings: 8
    by Deborrah Justice
    92 recipes


    • 2 tablespoons olive oil
    • 1/3 cup diced pancetta
    • 1/2 cup small diced onion
    • 1 teaspoon minced garlic
    • 2 tablespoons butter
    • 5 tablespoons all-purpose flour
    • 3 cups milk or half-and-half
    • 3/4 teaspoon salt
    • 1/2 teaspoon freshly ground white pepper
    • 1/2 teaspoon freshly ground nutmeg
    • 1 pound cooked and peeled crawfish tails, with any fat
    • 1 pound orecchiette pasta, or small shell pasta, cooked al dente, drained
    • 4 ounces grated Parmigiano-Reggiano
    • 4 ounces grated white Cheddar
    • 4 ounces grated Gruyere
    • 4 ounces grated fontina
    • 1/4 cup bread crumbs
    • 1/2 teaspoon Essence, recipe follows


    1. Preheat the oven to 350 degrees F.
    2. Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well. Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.

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