Crawfish Mac and Cheese
A Southern favorite, crawfish mac, and cheese breathe new life into classic comfort food. The spicy crawfish infuses the pasta with an intense Cajun kick that will leave customers clamoring for a second helping.
Ingredients:
- Sunglow Liquid - 2 oz.
- Cheddar cheese, grated - 2-1/2 oz.
- Sundried tomatoes, julienne - 2 oz.
- Mushroom blend - 3 oz.
- White truffle oil - 1/2 oz.
- Cream, Heavy - 6 oz.
- Crawfish tails, cooked - 5 oz.
- Campanelle pasta, cooked - 6 oz.
- Parmesan cheese, grated - 2 oz.
- Panko-Parmesan Cheese Breadcrumbs - 1/4 Cup
Preparation:
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In a sauté pan heat the sunglow and allow it to get hot. Add in the mushrooms, sundried tomatoes and cook briefly for a minute, then add in the cream and cheeses. Allow the cream to reduce a bit.
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Add in the pasta and crawfish and incorporate well with the cream. Pour the contents into the serving bowl and sprinkle the parmesan -panko mixture over the surface of the pasta. Place the bowl in the cheese melter to brown.
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Once it is brown then drizzle the white truffle oil over the top and serve.
Chef Tips: mushroom blend is a mix variety of different types of mushrooms to put into the dish.
Phase can be a substitute for Liquid Sunglow for sauting purposes.
