This is a print preview of "Emeril's Crawfish Macaroni and Cheese" recipe.

Emeril's Crawfish Macaroni and Cheese Recipe
by Deborrah Justice

Emeril's Crawfish Macaroni and Cheese
Rating: 5/5
Avg. 5/5 1 vote
Prep time: Cajun
Cook time: Servings: 8

Ingredients

  • 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

Directions

  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.