Crawfish Mac & Cheese
Chef Peter Sclafani's Italian-Creole take on an American classic
Chef Sclafani has gained culinary renown for his unique blend of southern Italian and French Creole cuisine. This third-generation chef is equally known for celebrating regional and seasonal ingredients. Here’s his Italian-Creole take on an American classic. Find this recipe and more in The Pot and Palate Cookbook (read our review here).
Instructions
1. Preheat the oven to 350° F.
2. In a mixing bowl, whisk together the cream cheese and heavy cream and blend until smooth.
3. Cook the pasta in plenty of boiling, salted water until al dente. Drain well. Pour the hot pasta into the bowl with the cream cheese and cream. Add the green onions, crawfish, fontina, Gruyère, and salt and pepper. Mix until well-blended.
4. In a small mixing bowl, blend the panko, Parmigiano, truffle oil, and Creole seasoning.
5. Divide the pasta into individual casseroles. Top with equal amounts of the breadcrumb mixture. Bake until hot and the topping is crisp—about 15 minutes.