Cajun Three-Cheese Crawfish & Andouille Macaroni

Indulge in the ultimate comfort food with this Cajun Three-Cheese Crawfish & Andouille Macaroni. This creamy, cheesy baked pasta is packed with authentic Louisiana flavor, making it a decadent and satisfying meal you won't forget. Whether you are hosting a Mardi Gras feast or just craving a spicy twist on a classic, this crawfish mac and cheese is the perfect showstopper for any occasion.

Why You'll Want to Make Cajun Three-Cheese Crawfish & Andouille Macaroni

• Authentic Cajun Flavor: Uses real andouille sausage and crawfish tails to bring the taste of New Orleans to your kitchen.

• Triple Cheese Decadence: A rich blend of Gruyère, Gouda, and extra-sharp cheddar creates a complex, smoky, and sharp profile.

• Perfect for Crowds: This recipe yields 8 generous servings, making it ideal for parties and celebrations.

• Make-Ahead Friendly: You can prepare the components and bake them when you're ready for a hot, bubbly meal.

Ingredients - Here's What You'll Need

Steps to Make Cajun Three-Cheese Crawfish & Andouille Macaroni

1. Preheat oven to 325°F. Heat four quarts of water in a large pot over high heat. Once the water comes to a boil, add one tablespoon of Kosher salt.

2. Add the pasta and cook al dente minus two minutes.

3. About a minute before the pasta is done, reserve two cups of water to add to the cheese sauce. Set aside until ready to use. Drain the pasta in a colander set in your sink and discard the remaining pasta water.

4. After you start heating the water for the pasta, place a large Dutch oven over medium heat. Add the sliced andouille sausage and cook stirring frequently for about 10 minutes. Remove the sausage from the pot and place it on a paper towel-lined plate. Then, place more paper towels on top to adsorb any remaining grease from the sausage.

5. In the same pot you cooked the sausage in, melt salted butter. Once the butter has melted, stir in minced garlic and cook for 30 seconds stirring constantly.

6. Add flour and whisk constantly for about three minutes to make a roux. Make sure to scrape the bottom of the pot to remove any of the bits, or fond, from the bottom.

7. Slowly pour in room temperature half and half, whisking constantly to form a smooth mixture. Making sure to continue scraping the bottom of the pot as you whisk.

8. Add the dijon mustard and Cajun seasoning. Continue whisking constantly until mixture beings to simmer. Do not boil, this will cause the sauce to become grainy.

9. Reduce the heat to low. Add four ounces each of freshly shredded Gruyère, Gouda, and Extra-Sharp Cheddar cheese. Whisk until the cheeses have melted and the mixture is well combined.

10. Add reserved pasta water, about ½ cup at a time, whisking well after each addition, to fully emulsify the sauce. I added a total of one cup, but you may need to add more. If you do need more than a cup, only add ¼ cup at a time. You don't want the sauce too watery. Place the remaining pasta water in the refrigerator to use for reheat leftovers.

11. The pot that I made the sauce in wasn't large enough to combine everything, so I place the cooked and drained pasta into a large stainless steel bowl, along with the cooked andouille sausage and crawfish tails.

12. Next, stir everything in the bowl to combine. Then, pour the sauce into the bowl.

13. Stir the sauce with the pasta, sausage, and crawfish until everything is well combined.

14. Spray a large 9x13-inch baking dish with non-stick cooking spray. Use a large ladle to layer about half of the pasta mixture into the bottom of the dish.

15. Then, sprinkle two ounces each of Gruyère, Gouda, and Extra-Sharp Cheddar cheese over the top.

16. Add the remaining pasta mixture on top of the sprinkled cheese.

17. Then, sprinkle the remaining cheeses on top. Bake at 325°F for 25-30 minutes, until hot and bubbly. Remove from the oven and allow to cool for about five minutes before serving. Sprinkle with some freshly minced parsley to garnish.

This Cajun Three-Cheese Crawfish & Andouille Macaroni is the ultimate fusion of Southern comfort and bold Louisiana spice. With its smoky andouille, succulent crawfish, and velvety three-cheese sauce, it is guaranteed to be a new family favorite. Give this recipe a try for your next dinner party and let the good times roll! 

Recipe Tips and Tricks

• Don't Overcook the Pasta: Boiling the pasta for two minutes less than the package directions ensures it stays firm during the baking process.

• Avoid Grainy Sauce: Never let the sauce come to a full boil after adding the half and half or the cheese, as high heat can cause the proteins to separate.

• Fresh is Best: Always shred your own cheese from blocks. Pre-shredded cheeses are coated in potato starch to prevent clumping, which can make your mac and cheese sauce gritty.

• Use Frozen Crawfish: To save time, use pre-cooked, cleaned, and peeled crawfish tails (available at stores like Walmart).