This is one that I’ve been working on for a while and found that the Gouda cheese and heavy whipping cream makes all the difference. I used my big blue 13.5×9.5 baking dish for this one so it’s large enough to feed about 8-10 people. I don’t do a lot of measuring but I just kinda spitball the size of the ingredients. Here’s what I used.

12-ounce bag of cleaned crawfish tails

1-2 cups of small cooked deveined-tail-off shrimp

1/2 stick of melted butter

1&1/2 cup of chopped sweet onion

3 cups of macaroni noodles

1&1/2 cups of shredded gouda cheese

1&1/2 cups of shredded Colby jack cheese

1 four-ounce square of cubed Velveeta cheese

1 tbsp. Seafood Magic

1 tsp. Old Bay seasoning

1-pint heavy whipping cream

salt and pepper to taste

1 box of the Frenches fried onions for topping

First, I boiled the macaroni noodles and drained them. While the noodles were still hot after draining, I put the noodles back in the boiling pan and mixed in about 2 tablespoons of butter to the noodles and then put the shredded cheese and Velveeta cheese in the bottom of a large mixing bowl. I put the hot noodlwes on top of the cheese to help the cheese melt.

In a frying pan I melted another 1/4 stick of butter and sauteed the onions, then added the crawfish tails and seasoning. I let the crawfish cook for about 5 minutes with the sauteed onions, then I drained the crawfish and onions before adding them to the macaroni and cheese mixture in the bowl. I stirred the mixture until a lot of the cheese melted and then folded in the whipping cream. salt and pepper to taste.

I put the mixture in my big blue baking dish and topped with the Frenches fried onions and covered. I baked the mixture for 30 minutes covered and 10-15 minutes uncovered at 350 degrees. I removed it and let it cool for a couple minutes before serving.