Crawfish and Spicy Cheese with Bowtie Pasta or
Cajun Mac and Cheese
Yield - 2 inch Hotel Pan, or about 50 side dish servings
32 OZ CAN NACHO CHEESE
1 QUART WHOLE MILK
2 QUARTS HEAVY
4 OZ ROASTED GREEN CHILI PEPPERS (Chopped)
4 OZ PIMENTOS (Chopped)
1/8 LB BUTTER
2 TBSP FRESH MINCED GARLIC (See Recipe)
8 FRESH EGGS (Beaten)
2 LBS BOWTIE PASTA (Boiled al dente and kept warm)
1-1/2 LBS LOUISIANA CRAWFISH TAILMEAT WITH FAT
12 OZ GRATED SHARP CHEDDAR CHEESE
In a large Teflon skillet add the first 7 ingredients and over medium to low heat, simmer until uniform and warm. Allow the skillet to cool and add the eggs.
Meanwhile, add the pasta and crawfish to a butter-greased 2 inch rectangular Hotel pan. Add the sauce and gently fold. Evenly sprinkle the top with top with the cheddar cheese.
At this point the pan can be filmed tightly and refrigerated.
When ready to bake, preheat an oven to 350F and bake uncovered for 40 -45 minutes. The top should be lightly brown and the pasta should be bubbling. When done, allow the dish to rest for about 5 minutes before serving.
2 # 10 CANS ROTEL TOMATOES (Drained)
We usually serve this right out of a chaffer. Cut the dish while in the chaffer into serving sized squares and serve with a small spatula. Of course, this can be served buffet style or in a platter. I strongly recommend that you do not add much residual heat to the dish, it need not be required to be served piping hot.
The pasta will continue to absorb the sauce, so you should serve this pasta within an hour of combining and baking.
The dish can be served as an entree also!!! Just double the crawfish tailmeat.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: May 12, 2018