Baked Macaroni and Cheese with Crawfish

Chef Irma Thomas

A Louisiana twist on the classic macaroni and cheese.
Cook/Prep Time: 50 MinutesServings: 6


1/2 pound elbow macaroni, cooked al dente
2 tablespoons butter
Nonstick cooking spray
1/2 pound cheese cut into small cubes (anymix 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 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.

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