Crawfish Macaroni And Cheese

This crawfish macaroni and cheese is one of our ultimate crowd-pleasing appetizers.

Crawfish Macaroni And Cheese
A cheesy and crowd-pleasing crawfish appetizer.
Write a review
  1. 16 ounces elbow macaroni
  2. 2 tablespoons unsalted butter
  3. 1/2 (16-ounce) package crawfish tails
  4. 1 (8-ounce) jar pimientos, drained
  5. 2 cups shredded mozzarella cheese
  6. 2 cups shredded sharp Cheddar cheese
  7. 1 cup shredded Parmesan cheese
  8. 1 cup shredded Gruyère cheese
  9. 1 cup shredded gouda cheese
  10. 1 cup shredded fontina cheese
  11. 1 cup milk
  12. 3 large eggs, beaten
  13. 1 teaspoon salt
  14. 1/2 teaspoon ground black pepper
  15. 1/4 teaspoon garlic powder
  16. 1/8 teaspoon cayenne pepper
  17. 1 cup crushed butter crackers, such as Ritz Original
  1. Preheat oven to 350°. Spray 15 (1-cup) gratin dishes with nonstick cooking spray, and set aside. Cook pasta according to package directions, and drain.
  2. In a large bowl, combine butter and pasta, stirring until butter melts. Add crawfish tails, pimiento, cheeses, milk, eggs, salt, pepper, garlic powder, and cayenne.
  3. Divide macaroni mixture between prepared dishes, and smooth tops with a spoon. Transfer to oven, and bake 10 minutes. Top each portion with crushed crackers. Return to oven and bake until edges are bubbly, about 5 minutes. Serve immediately.
  1. If you don’t have individual dishes, bake this cheesy crowd-pleaser in a 4-quart baking dish.
Louisiana Cookin


  1. Great flavor, but very dry. Next time I make this recipe, I will make a beschamel sauce and add the cheeses (exclude the eggs altogether). I loved the butter cracker topping.


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.