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Crawfish Mac & Cheese
Ingredients
- 1 box mini elbow pasta
- leftover (pre-cooked) crawfish tails
- 4 ounces butter
- 3/4 cup flour (estimate)
- 2 pints heavy whipping cream
- jacobsen chili salt
- jacobsen garlic salt
- jacobsen rosemary salt
- Dan Pastorini Garlic and Herb Seasonings
- garlic powder
- onion powder
- pepper
- Louisiana Hot Sauce
- 3 chopped zucchini
- 8 ounces Gruyere cheese (shredded)
- 8 ounces smoked Gouda cheese (shredded)
Directions
- Preheat oven to 375° F.
- Cook elbow macaroni to al dente and drain (read directions on the box for time). You will bake it for 30 mins so don’t make the noddles mushy.
- Melt butter
- Mix flour (a little at a time) in the melted butter. You want to make a paste that is neither too thin nor to thick.
- Add 1 pint heavy whipping cream and heat in microwave for 2 minutes.
- Stir thoroughly. You are making a white sauce so thickness matters. You want a creamy sauce.
- Add more heavy whipping cream (not the entire pint), mix, and heat in microwave for 2 minutes.
- Stir. Repeat steps 6 and 7 until you have the thickness you desire for the sauce.
- Add spices to the sauce. There are no measurements. Taste test here and there to get the spices the way you like.
- Add shredded cheese (all of it) and stir. Add more heavy cream if needed to keep the thickness you desire.
- Microwave the sauce for 1-2 minutes to melt the cheese.
- Taste test sauce and add spices if you desire.
- Mix sauce and elbow pasta.
- Add zucchini and mix. (See Note 1)
- Bake at 375° F degrees for 30 mins. Check at 20 mins to make sure zucchini is cooked through. There should be a nice brownish tint to the top of the mac & cheese.
Note 1: There is a lot you can add to this recipe such as broccoli, brussel sprouts, bell peppers, or mushrooms, to name a few.