Cajun Three-Cheese Crawfish & Andouille Macaroni

Indulge in the ultimate comfort food with this Cajun Three-Cheese Crawfish & Andouille Macaroni. Creamy, cheesy, and packed with Louisiana flavor, this mac and cheese is a decadent and satisfying meal you won't forget!

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• Ingredients - Here's What You'll Need
• Steps to Make Cajun Three-Cheese Crawfish & Andouille Macaroni
• Recipe Tips and Tricks
• Other Great Cajun Recipes
• Recipe

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.

Experience the vibrant flavors of Louisiana with this Cajun Three-Cheese Crawfish & Andouille Macaroni. It combines classic comfort food with authentic Cajun spices and ingredients for a truly unique culinary experience. This decadent dish is perfect for parties, celebrations, or any special occasion. 

Recipe Tips and Tricks

• For the Cajun Seasoning, I used Tony Chachere's Original. However, you can use any commercial Creole or Cajun seasoning. Or if you want to make your own, might I suggest our recipe for Emeril's Essence.

• Fond is the flavorful bits of food that stick to the bottom of a pan after cooking, especially meat. After removing your food from the pan, add a liquid like wine, broth, or stock to the hot pan. Use a spatula or spoon to scrape up the fond and incorporate it into the liquid.

• Store leftovers in an airtight container in the refrigerator for up to three days. Reheat using a bit of the reserved pasta water in the microwave, heating for 30 second increments, stirring well after each heating, for about two minutes.

Other Great Cajun Recipes

Recipe