Courtesy of Irma Thomas.
- 1/2 lb. elbow macaroni, cooked al dente
- 2 Tbsp. butter
- Non-stick cooking spray
- 1/2 lb. cheese cut into small cubes (any mix of pepper jack, Gouda, sharp or mild cheddar, Colby jack, etc.)
- 1 Tbsp. granulated sugar
- 2 eggs, beaten
- 1/2 cup milk
- 1 cup cooked Louisiana crawfish tails, roughly chopped
1.) Preheat oven to 350˚F. Cook the pasta to al dente, drain, and stir in the butter.
2.) Spray a baking dish with nonstick spray and add the pasta. Mix in the cheese, sugar, eggs, milk, and crawfish tails.
3.) Bake for 40 to 45 minutes, until the macaroni is bubbly and the top is golden brown.