Start off with about 3/4 cup mud-bug tails (about 25 to 30) and half a link of Andouille Sausage (about 1 cup)
Melt 2 tbsp butter and add 1 1/2 tbsp flour
stirring continuously until you get a deep nutty light brown
stir in about 1/2 cup light whipping cream until mixed well, add 1 heaping tbsp Cajun seasoning of your choice and 1/2 tsp (or more) cayenne and the other 1/2 cup cream
mix in the cheese, I used a 6 cheese mix with cheddar and mozz...good stuff. mix it in over medium heat until melted through and smooth
add the mud bugs and sausage and mix...
fold in the pasta
stir it all up until its evenly mixed.
you can use oven proof cookware or individual CI (my fav) or one big dish...up to you (you can always double this recipe easily as this is just for two. (I also added a little fresh grated asiago cheese on top)
get your grill (or oven) up to 300+- degrees and cook about 20 minutes until the tips are golden.
and serve...ya, had lemon pepper salmon with it...crazy good combo...Enjoy
G. O. B.’s Cajun Mac & Cheese
8oz. Mini Penne
8oz. shredded cheese
8oz light whipping cream
1 ½ tbsp flour
2 tbsp butter
1 ½ tbsp Cajun seasoning
½ tsp Cayenne
7oz to 8oz Andouille Sausage
¾ cup crawfish tails (25 to 30 bugs)