Crawfish Pimento Mac and Cheese

Justin Fox Burks
  • Yield: 6 servings


3cups gnocchi pasta shells
3tablespoons butter, divided
2cloves garlic, minced
3tablespoons all-purpose flour
2cups whole milk
1 1/2cups Spicy Pimento Cheese (recipe linked in instructions below)
1 (10-ounce) can diced tomatoes and green chilies, drained
1 (12-ounce) package frozen crawfish tails, thawed and drained
3/4teaspoon fine sea salt
1/3cup panko bread crumbs


  1. Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet.
  2. Fill a medium saucepan three-quarters full with water. Bring to a boil over medium-high heat. Add the gnocchi pasta and cook until al dente, about 5 minutes. Drain the pasta and place it in the greased skillet.
  3. Melt 2 tablespoons of the butter in a large sauté pan over medium heat. Add the garlic and flour. Stir and cook for 1 minute. Gradually whisk in 1 cup of the milk until smooth, then add the remaining 1 cup milk. Whisk in the Spicy Pimento Cheese until melted and smooth.
  4. Cook the cheese sauce until the mixture begins to thicken, 4 to 5 minutes. Stir in the canned tomatoes and green chilies, crawfish, and salt. Add additional salt to taste.
  5. Gently stir the sauce into the pasta until combined. Sprinkle the bread crumbs evenly over the top.
  6. Cut the remaining 1 tablespoon butter into cubes and scatter over the bread crumbs.
  7. Bake for about 20 minutes, until brown. If the top has not browned during baking, change the oven setting to broil and broil until golden brown. Let stand for 5 minutes before serving.

This recipe was republished with permission from the pages of Whitney Miller’s New Southern Table (Copyright Thomas Nelson, 2015).