CRAWFISH MAC AND CHEESE RECIPES

Steps:

• Heat two cups milk, one-half of the chopped onion, and the bay leaf in a large saucepan until tiny bubbles form around the edges; do not boil.
• Cover and remove from heat; let stand 15 minutes.
• Cook pasta according to package directions; drain.
• While milk is resting, heat a large non-stick skillet coated with cooking spray over medium heat. Add the remaining chopped onion, cook, stirring frequently until golden.
• Add in crawfish tail meat and minced garlic and cook, stirring constantly for 4 minutes.
• Strain milk mixture through a colander over a bowl; set solids aside. Combine remaining 1/2 cup milk, salt, and flour in a small bowl or measuring cup, stirring with a fork until well blended.
• Gradually stir the flour mixture into crawfish mixture adding the onion solids, stirring constantly; bring the mixture to a boil, cook 1 more minute. Add red pepper if using.
• Remove from heat; allow to cool and thicken slightly.
• Gradually add Fontina and Gruyere cheeses, stirring until cheeses melt.
• Stir in the cooked pasta and truffle oil and then spoon the mixture into a 9×13 glass or ceramic baking dish.
• Combine Panko , Parmesan cheese, and garlic powder in a small bowl. Drizzle with olive oil; combine with a fork until crumbs are moist. Sprinkle breadcrumb mixture over pasta.
• Place dish on the middle rack in 375 preheated oven; bake 15-20 minutes or until top is golden brown and casserole is bubbly. Serve warm.
• Mild Provolone, Gruyere, and Gouda cheeses may be substituted for Fontina Swiss cheese and Jarlsberg,may be substituted for Gruyere.

Steps:

• Preheat the oven to 350 degrees F.
• 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.
• 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.
• 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.