This sounds amaaaazing!!! What a great idea. We will be making this later this week for sure!
INGREDIENTS
- 2 tablespoons olive oil
- 1/3 cup diced pancetta
- 1/2 cup small diced onion
- 1 teaspoon minced garlic
- 3 tablespoons butter, divided
- 5 tablespoons all-purpose flour
- 3 cups half-and-half
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground nutmeg
- 1 pound cooked and peeled crawfish tails, with any fat
- 1 pound orecchiette pasta, or small shell pasta, cooked al dente, drained
- 1 cup grated Parmigiano–Reggiano
- 2 cups grated white Cheddar
- 2 cups grated fontina
- 1/3 cup panko bread crumbs
- 1/2 teaspoon Essence, recipe follows
DIRECTIONS
Preheat the oven to 350 degrees F.
Cook pasta 10 minutes, drain and set aside.
Set a large, wide-mouthed 6-quart pot over medium heat. Add the olive oil and pancetta to the pot and cook the pancetta until lightly browned, 3 to 4 minutes.
Add the onions and garlic to the pan and cook until translucent, 3 to 4 minutes. 
Add the butter and flour and cook, stirring constantly, for 3 minutes.
Add the half-and-half
and whisk until smooth.
Bring to a boil then reduce the heat to a simmer. Season with the salt, white pepper, cayenne, and nutmeg and cook for 3 minutes. Add the crawfish to the pot and stir to combine. 
Remove from the heat and fold in the grated cheeses.
Once combined, stir in cooked pasta. Stir to combine well.
Transfer to a 3-quart baking dish such as a 9 by 13-inch casserole. In a small bowl, combine the bread crumbs with the Essence and sprinkle over the top of the casserole. Pour the last 1 tablespoon of melted butter over the breadcrumbs.
Bake uncovered until golden brown and bubbling, 40 to 45 minutes.
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
