 | Miss F's big school project was "The Back 40 Museum" aka her Farm to Table project. Each kid selected a food and researched the process of farm to table. Of course Miss F selected her most favorite food: crawfish. She mad an incredible 3D model demonstrating the process of catching to table and filmed a crawfish commercial promoting her project. She also prepared a short speech to give when people visited her display at the museum. It was a spectacular project, but we had one issue. We had to make 40 "bites" of food that worked with her theme. She wanted to do boiled crawfish, but I think that wouldn't have gone over too well with the school. I don't think they had any interest in 40 2nd graders peeling crawfish tails. I suggested that we make crawfish mac n cheese, take it in a crockpot and serve it in little cups. I was worried that most of the kids wouldn't even want to try crawfish, but I was shocked to find that I was quite wrong. Many kids came back for second and third helpings...one girl had never had crawfish before and she absolutely loved it. Success! |
4 tablespoons butter, divided
12 ounces crawfish tailmeat
3 tablespoons all-purpose flour
1 cup whole milk
2 cups grated sharp Cheddar cheese
1 teaspoon Cajun seasoning
¾ pound macaroni, prepared per package instructions.
Melt 1 tablespoon of the butter in a heavy medium saucepan over medium heat. Stir in the crawfish tails and sauté for 3 to 5 minutes. Remove the tails from the pan. Add the remaining butter and reduce the heat to medium-low. Once the butter has melted, whisk in the flour. Cook the roux for 3 minutes, whisking constantly. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then simmer for 3 minutes. Stir in the cheese and Cajun seasoning until the cheese is melted. Remove the pan from the heat, stir in the crawfish tails and macaroni. Serve.
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