The Hairy Bikers' crayfish macaroni cheese recipe

Name: The Hairy Bikers' crayfish macaroni cheese recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g (3.5oz) butter, plus extra for greasing; 250 g (8.8oz) dried macaroni or other short pasta shapes; 1 small onion, finely chopped; 50 g (1.8oz) chorizo or andouille sausage, skinned and diced; 0.25 tsp cayenne pepper; 0.5 tsp paprika; 0.25 tsp ground nutmeg; 50 g (1.8oz) plain flour; 600 ml (21.1fl oz) milk; 75 g (2.6oz) mature Cheddar cheese, coarsely grated; 75 g (2.6oz) Gruyere, coarsely grated; 25 g (0.9oz) dry white breadcrumbs; 300 g (10.6oz) peeled and cooked crayfish tails, thawed if frozen

Servings: persons

100 g (3.5oz) butter, plus extra for greasing
250 g (8.8oz) dried macaroni or other short pasta shapes
1 small onion, finely chopped
50 g (1.8oz) chorizo or andouille sausage, skinned and diced
0.25 tsp cayenne pepper
0.5 tsp paprika
0.25 tsp ground nutmeg
50 g (1.8oz) plain flour
600 ml (21.1fl oz) milk
75 g (2.6oz) mature Cheddar cheese, coarsely grated
75 g (2.6oz) Gruyere, coarsely grated
25 g (0.9oz) dry white breadcrumbs
300 g (10.6oz) peeled and cooked crayfish tails, thawed if frozen

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

656

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 100 g (3.5oz) butter, plus extra for greasing, 250 g (8.8oz) dried macaroni or other short pasta shapes, 1 small onion, finely chopped, 50 g (1.8oz) chorizo or andouille sausage, skinned and diced, and more.

Yes, The Hairy Bikers' crayfish macaroni cheese recipe falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!