Crawfish Mac and Cheese Recipe
Ingredients:
2 1/2 cups skim milk, divided
1 large onion, chopped
1 bay leaf
12 ounces uncooked Tubetti, or other tube-shaped pasta
2 cups (12 ounces) crawfish tail meat, fresh or frozen- thawed
1 large onion, chopped
2 tablespoons chopped garlic
3 tablespoons all-purpose flour
3/4 teaspoon salt
3/4 cup (3-ounces) shredded Fontina cheese
1/2 cup (2-ounces) shredded Gruyere cheese
2 teaspoons white truffle oil
1/2 cup Panko breadcrumbs
2 tablespoons grated parmesan cheese
1 teaspoon garlic powder
1 tablespoon olive oil
Instructions:
Preheat oven to 375°.
Heat 2 cups milk, 1 chopped onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil).
Cover and remove from heat; let stand 15 minutes.
Cook pasta according to package directions; drain.
While milk is resting, heat a large non-stick skillet coated with cooking spray over meduim-high heat. Add remaining chopped onion, cook, stirring frequently until golden. Add in crawfish tail meat and minced garlic. Cook, stirring consistently for about 4 minutes.
Strain milk mixture through a colander over a bowl; discard solids. Combine remaining 1/2 cup milk, salt, and flour in a small bowl or measuring cup, stirring with a fork until well blended.
Gradually stir flour mixture into crawfish mixture, stirring constantly.
Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly.
Remove from heat; allow to cool and thicken slightly.
Gradually add fontina and gruyere cheeses, stirring until cheeses melt.
Stir in pasta and truffle oil. Spoon mixture into a 9×13 glass or ceramic baking dish.
Combine panko, parmesan cheese, and garlic powder in a small bowl. Drizzle with olive oil; combine with a fork until crumbs are moist. Sprinkle breadcrumb mixture over pasta.
Place dish on middle rack in oven; bake 15-20 minutes or until top is golden brown and casserole is bubbly.
Got a recipe you want to share? Join our Facebook group The Recipe Box – From Yes We Coupon™
