Easy Crayfish Mac & Cheese is actually one of my and my husband’s all time favourite. I made it for the first time in the beginning of our marriage and we both loved it. I originally wanted to make lobster mac & cheese but I couldn’t find any lobster meat and honestly I am a little scared to try cook a live lobster. Also crayfish tails are a lot cheaper, making it a much more practical dish.
You can buy crayfish tails in most supermarkets, if using frozen make use they are fully thawed before adding them in.
In my opinion the secret to this dish is a good mixture of cheeses, you can use whichever you prefer but I found that it works best when the cheeses contrast. For example I like to use Gruyère because of it’s nutty flavour, red Leicester because of its mild flavour and dark colouring and finally I use mature cheddar because of its sharpness. I would stay away form mild cheddar and mozzarella for this dish.
Another thing that really gives this dish a kick is the breadcrumbs on top. It just gives the whole dish a little extra kick and texture. You can use plain breadcrumbs if you like, I actually keep a tub of breadcrumbs mixed with herbs that I like to use.
I like to use spirali pasta as the sauce covers every curve and each spiral sort of captures some cheese and crayfish in its bends. If you can’t find any, feel free to use fusilli. They are just as nice!
The reason why I only use 100g of pasta for 2 people is because the sauce is so rich and thick, that it makes this a very filling dish.
If you do try this dish, I’d love to know your opinion sin the comments section below!
- 1 mug Warm Milk
- 2.5 tbsp Unsalted Butter
- 2 tbsp Plain Flour
- 25 g Gruyere
- 15 g Mature Cheddar
- 15 g Red Leicester
- 1/4 tsp Dried Chilli Flakes
- 1 tsp Smoked Paprika
- 120 g Crafish Tails
- 100 g Spirali Pasta
- 1/4 cup Flat Leaves Parsley
- Breadcrumbs and dry dill to garnish
- Start by preheating your oven at 200C.
- Now to make the sauce, melt the butter and add the flour, stir it until it makes a paste and make sure not to burn the butter. Use a low heat setting or flame.
- Gently pour in your milk bit by bit and whisk while doing it. Make sure to keep whisking so as to avoid getting lumps.
- Once all of milk has been poured your sauce should be creamy and smooth. Season with salt, chilli, pepper and paprika. Keep whisking.
- You will know its ready when it starts to look thick and coats the whisk. If it sticks that means the sauce is too thick and you can fix this by adding more milk. It's ok to add cold milk.
- Once cooked add in your cheeses and stir with a wooden spoon until they are melted.
- Take off the heat and add in your crayfish and parsley. Stir and set aside.
- Cook your pasta according to the instructions of the packet and drain it
- Mix it with about 3/4 of your sauce and pour into your baking dish or dishes if making individual.
- Pour the leftover sauce on the pasta and drizzle some breadcrumbs and dill on top.
- Bake at 200C for about 15 minutes until it starts to bubble and golden on top.