If you're looking for a next-level mac and cheese, this Crayfish and Bacon Macaroni Cheese is a game changer! It's a rich, cheesy comfort dish, but with a fancy twist thanks to crayfish and crispy bacon. The best part? You only need one crayfish tail to make it, so it’s perfect if you want to feed a few people – if you've got more, great! – throw it in.This recipe is super easy to make, but it feels like something you'd pay for! The cheddar sauce wraps everything together with a bit of a kick from Cajun spice, a touch of nutmeg, and some fresh lemon zest to keep things balanced. Plus, there’s bacon. And really, who doesn’t love bacon!?You’ll sauté up some leeks in bacon fat, mix everything with the pasta and crayfish, and then bake it until the top is golden and crunchy. A sprinkle of spring onion at the end gives it that fresh finish, and if you pair it with a chilled beer or a crisp wine, you’ve got yourself a pretty epic meal.This mac and cheese is great as a side dish or the star of the show, whether you're sharing it with the family or bringing it to a dinner party. It’s super comforting, packed with flavour, and just a bit fancy without being too complicated. Definitely one to try when you want to impress with minimal effort!
Ingredients
- 400 g macaroni
- 1 leek
- 4 bacon rashers
- 1 Crayfish tail
- 1 tbsp butter
- 2 tbsp self-raising flour
- 1.5 cup whole milk
- 150 g vintage chedder
- 1 lemon zested
- 1 tsp cajun spice
- 0.5 tsp gound nutmeg
- 1 spring onion
- 1 salt & pepper
Instructions
- Bring a pot of salted water to the boil and cook the macaroni according to the packet instructions. Drain and set aside.
- In a frying pan, cook the bacon until crispy. Remove from the pan, chop into small pieces, and set aside.
- In the same pan, add the chopped leek to the bacon fat and sauté until soft and fragrant.
- Add 1 tablespoon of butter to the pan, stirring until melted. Sprinkle in 2 tablespoons of flour and cook for about 1 minute, stirring constantly.
- Gradually pour in 1 ½ cups of whole milk, whisking to prevent lumps. Allow the sauce to thicken. Once thickened, add the Cajun spice, ground nutmeg, and lemon zest. Stir well.
- Mix in the grated vintage cheddar until it melts into a smooth, creamy sauce.
- Fold in the cooked macaroni, bacon, and crayfish meat. Season with salt and pepper to taste.
- Transfer the mixture to an oven-proof dish. Top with breadcrumbs if desired. Bake at 180°C (350°F) for 10-15 minutes, or until golden. Finish under the grill for a few minutes to crisp up the top.
- Sprinkle chopped spring onion over the top for a fresh finish. Serve hot, alongside your favourite New Zealand wine or craft beer.
- Bring a pot of salted water to the boil and cook the macaroni according to the packet instructions. Drain and set aside.
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Hi, I’m Tim Kavermann, the founder of Eat What You Kill (EWYK) and The Brave and The Wild (TBATW). I’m a brand strategist, designer, and photographer from Auckland, New Zealand. Throughout my journey, I’ve navigated the highs and lows of mental health and, in my 30s, discovered a passion for sourcing wild food, particularly through spearfishing—an ongoing challenge that continually pushes me outside my comfort zone. After years of building brands for others, I’m now channeling my experience and passion into EWYK and TBATW. By sharing my experiences and learnings, I hope to inspire and offer a space for others to openly embrace and share their own journeys.
