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1
Rub a little butter over the inside of a roughly 1.7 litre shallow ovenproof dish to grease.
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2
Preheat the oven to 210C/190C fan/gas.
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3
Half fill a large saucepan with water and bring to the boil.
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4
As soon as the water comes to the boil, add the pasta and stir well.
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5
Return to the boil and cook for 8-10 minutes or until almost tender then drain.
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6
While the pasta is prepared, put the butter in a large non-stick saucepan and melt over a low heat.
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7
As soon as the butter has melted, take the pan off the heat.
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8
Pour three tablespoons of the butter into a medium mixing bowl and set aside.
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9
Return the pan to the heat and add the chopped onion and diced sausage.
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10
Cook over a medium-low heat for 5 minutes, stirring occasionally with a wooden spoon until the onion is well softened and the sausage has begun to release its fat.
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11
Stir in the cayenne, paprika, nutmeg and flour until well combined with the butter.
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12
Slowly add the milk, stirring well between each addition.
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13
When all the milk has been added, bring the sauce to a gentle simmer and cook for 4-5 minutes, stirring regularly until the sauce is thick but pourable (a bit like proper custard).
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14
Add a little extra milk if the sauce seems too thick.
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15
Mix the grated cheeses together and add 100g to the sauce.
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16
Stir over a low heat until melted.
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17
Season the sauce well with salt and pepper to taste.
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18
Mix the rest of the cheese with the breadcrumbs and melted butter.
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19
Stir the crayfish tails and drained pasta into the cheese sauce and mix well.
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20
Tip into the buttered dish and sprinkle with the breadcrumb gratin mixture.
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21
Bake in the oven for 20-25 minutes or until golden brown and bubbling.
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22
Serve hot with salad.
