Crawfish Mac and Cheese!!! ... don’t owe me nothing!!! This here may be the best twist on the original classic you've ever had. Utilizing shells to grab all of that cheesy goodness, smoked tasso gives it that extra flavor and BAM!!! Crawfish for that down south love!!! Get some of this in ya life!!!
Ingredients
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1 lb. crawfish tails w/ fat
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6 oz Tasso
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1 pt. heavy cream
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1 lb. Velveeta
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1 lb. medium shells
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1 bag shredded cheddar
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1 bag shredded Colby jack
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2 tbsp butter
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1/2 cup panko
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Black pepper
Directions
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Boil shells in salted water until almost soft.
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Brown dices Tasso in butter until crispy on all sides.
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Add crawfish with fat and heavy cream. Season.
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Add Velveeta and cook until melted. Remove heat and stir in shredded Colby jack.
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Add in shells and stir.
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Preheat oven to 450.
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Place mixture into a greased baking dish. Top with cheddar cheese and panko. Sprinkle with parsley flakes.
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Bake for 8 minutes then set oven to broil. Remove once breadcrumbs are browned.
