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Three Cheese Crawfish Mac & Cheese recipe
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5 from 10 votes

Three Cheese Crawfish Mac & Cheese

Three Cheese Crawfish Mac & Cheese - This Crawfish Mac and Cheese with three cheeses is the perfect decadent dish for any special occasion. Celebrate Juneteenth with this NOLA soul food!
Prep Time30 mins
Cook Time55 mins
Servings: 9 people
Calories: 425kcal


  • 1 lb. crawfish
  • 1 teaspoon salt
  • 8 oz. macaroni
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 small onion chopped
  • ½ bell pepper chopped
  • 2 cloves garlic finely chopped
  • 1 stalk celery chopped
  • 2 tablespoons all purpose flour
  • 1 1/3 cup milk
  • ½ cup heavy cream
  • 1 cups cheddar cheese grated
  • 1 cup pepper jack cheese grated
  • 1 cup provolone cheese grated
  • 2 teaspoons blackened seasoning
  • 2 tablespoons chopped chives
  • 1 ½ tablespoons breadcrumbs
  • 2 tablespoons grated cheese any combination of cheeses from above


  • Shell the crawfish, removing the meat. Save the shells and heads.
  • Combine crawfish shells and heads with 8 cups of water in a pot.
  • Bring to a boil and cook for 30 minutes. See notes.
  • Preheat oven to 375 F.
  • Strain crawfish heads, etc. and reserve crawfish stock.
  • You should end up with about 4 cups of crawfish stock. Add additional water, if necessary to make 4 cups.
  • Bring the 4 cups of stock to a boil with the salt.
  • Add macaroni and cook until al dente.
  • Strain, reserving cooking liquid.
  • Toss macaroni with olive oil.
  • In a pot, melt 2 tablespoons of the butter.
  • Add onion, bell pepper, garlic and celery.
  • Saute until softened.
  • Add flour and cook on medium high heat for about 5 minutes, to cook out the raw taste of the flour.
  • Add milk and heavy cream. Simmer on medium heat for 3-4 minutes, until thickened.
  • Turn off heat and add cheese, crawfish, blackened seasoning and chives. Stir to combine.
  • Add ½ cup of reserved cooking liquid. Stir to combine.
  • Transfer to square baking dish sprayed with non stick spray.
  • Sprinkle breadcrumbs on top.
  • Sprinkle a few tablespoons of cheese on top.
  • Transfer to oven and bake for 25 minutes.


For a more flavorful stock, leave the heads and shells in the stock overnight in the refrigerator. 
Drain the next day and continue with the rest of the recipe.


Calories: 425kcal | Carbohydrates: 25g | Protein: 24g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 137mg | Sodium: 780mg | Potassium: 290mg | Fiber: 1g | Sugar: 3g | Vitamin A: 972IU | Vitamin C: 9mg | Calcium: 395mg | Iron: 1mg
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