CRAWFISH MAC AND CHEESE

Crawfish Mac and Cheese image

Provided by Wanna Make This?

Time 30m

Yield 8 servings

Number Of Ingredients 14

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Kosher salt
6 ounces elbow macaroni
3 tablespoons unsalted butter
1/2 small onion, finely chopped
1 clove garlic, minced
1/2 teaspoon dry mustard powder
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy cream
8 ounces shredded mozzarella
8 ounces pepper jack cheese, grated
4 ounces cream cheese
1 pound frozen, shelled crawfish tails, defrosted

Steps:

Bring a large pot filled with water to a boil over high heat; salt it generously. Add the macaroni and cook according to package instructions. Drain and set aside.
Preheat the broiler to high.
Heat a Dutch oven or heavy-bottomed saucepan over medium heat. Melt 2 tablespoons of the butter, then add the onions. Cook until the onions soften, 2 to 3 minutes. Then stir in the garlic, mustard, 1/2 teaspoon salt and the pepper and cook for another minute. Add the remaining 1 tablespoon butter to the pan to melt. Sprinkle the flour over the butter and stir until it turns a deep blonde color and has a nutty aroma, about 1 minute. Slowly whisk in the milk. Cook, whisking frequently, until it starts to thicken. Then add the cream and thicken for another 2 to 3 minutes. Stir in the cheeses until melted. Add the crawfish to the sauce, and then fold in the macaroni until coated. Remove from the heat.
Divide the mac and cheese among 8 large ramekins or cast-iron skillets. Broil until the tops of the noodles are golden brown and bubbly. Let cool slightly, then serve warm.