Baked Macaroni and Cheese with Crawfish
A Louisiana twist on the classic macaroni and cheese.
1/2 pound elbow macaroni, cooked al dente
2 tablespoons butter
Nonstick cooking spray
1/2 pound cheese cut into small cubes (any
mix of pepper jack, Gouda, sharp or mild
cheddar, Colby jack, etc.)
1 tablespoon granulated sugar
2 eggs, beaten
1/2 cup milk
1 cup cooked Louisiana crawfish tails, roughly chopped
Preheat oven to 350˚F. Cook the pasta
Preheat oven to 350˚F. Cook the pasta to al dente, drain, and stir in the butter. Spray a baking dish with nonstick spray and add the pasta. Mix in the cheese, sugar, eggs, milk, and crawfish tails.
Bake for 40 to 45 minutes, until the macaroni is bubbly and the top is golden brown.