Crawfish Mac and Cheese

Submitted by gailanng

"Recipe courtesy Emeril Lagasse, 2007."

 

• Ready In: 1hr 15mins
• Ingredients: 18
• 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.