Baked Macaroni and Cheese with Crawfish Chef Irma Thomas A Louisiana twist on the classic macaroni and cheese. 50 Minutes 6 Ingredients 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 Directions 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. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!