Recently, my friend Chris asked me if I had a crawfish mac and cheese recipe and I didn’t, but it got my culinary gears a turning so I came up with something I’ve wanted to try for a while. I’ve never made mac and cheese in a crockpot before, but I recently saw a recipe, so I decided to come up with a crawfish mac and cheese recipe to slow cook in the crockpot. I gotta say that it turned out great. I think the secret was the heavy whipping cream.

Ingredients:

• 1 16 ounce box of elbow macaroni (uncooked)
• 12 ounces of peeled and cleaned crawfish
• 2 cups of milk
• 1 pint of heavy whipping cream
• 4 ounces of cream cheese
• 1 cup of chopped sweet Vidalia onion
• 8 ounces of shredded or small cubed Gouda cheese
• 8 ounces of shredded or small cubed sharp cheddar cheese
• 1/2 cup sour cream
• 4 ounces of American cheese
• 1 tbsp. Old Bay seasoning or to your liking
• 1 tbsp Cajun seasoning
• salt and pepper to taste

This was pretty easy to make. I just sprayed the bottom of the crockpot with Pam to keep the noodles from sticking to the bottom. I just added all of the ingredients above, stirred it well, and made sure the macaroni was covered, with the crockpot on low. It was kinda thin to start with, but it thickened up as time went by and the cheese started to melt. I kept the dish covered and started stirring after the first hour. It took about 2 hours covered on low and then I kicked it up to high for the last 30 minutes. Top it with breadcrumbs and serve it as a side dish with a nice juicy steak. Enjoy!!