Crawfish Mac and Cheese

Recipe courtesy Emeril Lagasse, 2007.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 1⁄3 cup  diced pancetta
• 1⁄2 cup  small  diced onion
• 1  teaspoon  minced garlic
• 2  tablespoons butter
• 5  tablespoons all-purpose flour
• 3  cups milk or 3  cups half-and-half
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon fresh ground white pepper
• 1⁄2 teaspoon  freshly ground nutmeg
• 1  lb  cooked and peeled crawfish tail, with any fat
• 1  lb  orecchiette or 1  small shell pasta, cooked al dente, drained
• 4  ounces  grated parmigiano-reggiano cheese
• 4  ounces  grated white cheddar cheese
• 4  ounces  grated gruyere
• 4  ounces  grated fontina
• 1⁄4 cup  breadcrumbs
• 1⁄2 teaspoon  Emeril's Original Essence (or Cajun seasoning)

Directions

1. Preheat the oven to 350 degrees F.
2. Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes.
3. Add the butter and flour and cook, stirring, for 3 minutes. Add the milk or half-and-half and whisk until smooth. Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. Remove from the heat and fold in the cooked pasta and grated cheeses. Stir to combine well.
4. Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Bake uncovered until golden brown and bubbling, 40 to 45 minutes.