BAYOU MACARONI AND CHEESE

Bayou Macaroni and Cheese image

Provided by raymond spencer

Categories Pasta

Time 45m

Number Of Ingredients 17

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1 (16 ounce) package cooked and peeled whole crawfish tails
1 (8 ounce) package elbow macaroni
2 andouille sausage,sliced
4 Tbsp margarine,divided
1 lb fresh shrimps,peeled and deveined
2 tsp red pepper flakes
1 c panko bread crumbs
3/4 c grated parmesan cheese
1 vidalia onion,peeled and diced
1 c sliced white mushrooms
2 tsp creole seasoning
1 Tbsp all purpose flour
2 Tbsp creole mustard
1 1/2 c milk
1 c grated gruyere cheese
1 1/2 c shredded cheddar cheese
2 tsp black pepper

Steps:

1. Preheat oven to 350 degrees F.Grease a 9x13 inch baking dish.Add crawfish tails
2. Cook macaroni in a large pot of boiling water until al dente.Drain.
3. In a large skillet,cook the andouille sausage over medium heat until done.Set aside.In a same skillet,add 1 tablespoon margarine and shrimps over high-medium heat for 3 minutes or until the shrimps are white.Sprinkle with red pepper flakes.Set aside.
4. In a small skillet,melt 1 tablespoon margarine over medium heat.Add bread crumbs,and stir to coat.Cool and then mix in parmesan cheese.Set aside.
5. In a medium saucepan,melt 1 tablespoon margarine.Saute onion and mushrooms until translucent.Transfer to a bowl.Season with creole seasoning.
6. In a same saucepan,melt remaining margarine over medium heat.Whisk in the flour,to make a white roux,mix in creole mustard,then stir in milk.Bring to boil over medium heat,then add gruyeye and cheddar cheeses.Simmer,stirring often,until think enough to coat the back of a spoon,about 10 minutes.Season with black pepper.
7. Transfer cooked macaroni,andouille sausage,saute shrimps and vegetables to prepared baking dish,toss it well.Stir in the cheese mixture.Sprinkle with bread crumbs and parmesan mixutre evenly over the top.
8. Bake for 20 minutes,or until golden brown.