Top Chef Brian Huskey’s Ultimate Comfort Food

Crawfish Truffle Mac ’n’ Cheese

You’ll Need:


• ½ large onion, diced
• 2 tbs. oil
• 1 cup butter
• 1 tsp. white pepper
• 2 bay leaves
• 5 cloves
• 1 cup flour
• 4¼ cups milk
• 2 cups cream
• 3 cups aged cheddar
• 1½ cups cheese mix (smoked gouda and gruyere)
• ½ cup Boursin cheese
• 6 dashes Tabasco
• 1½ tbs. salt
• ½ lemon, juiced
• 1 tbs. distilled vinegar


• 2 cups cooked pasta noodles
• 1 cup cheese sauce
• ¼ cup shredded sharp cheddar
• 2 tbs. crispy bacon, chopped
• ⅓ cup toasted bread crumbs
• 1 tbs. Parmesan cheese
• ½ tbs. truffle oil
• 4 oz. sautéed crawfish meat


  1. For the cheese sauce, start by sweating the onion with oil until soft. Add butter and melt, then add white pepper, cloves and bay leaves. Add flour and cook to create a light roux. Add milk and cream, slowly mixing and bring mixture to a simmer to thicken. Once béchamel has been created, place on low heat and mix in cheese, incorporating until melted. Adjust seasoning with salt, Tabasco, vinegar and lemon juice. Strain before cooling and store in container until needed.
  2. To cook the pasta, bring a pot of generously salted water to a boil. Add pasta and cook until al dente. Shock in ice water, strain and toss in olive oil so the noodles don’t stick while stored.
  3. Sauté crawfish tail meat to your liking and keep warm.
  4. Warm the cheese sauce, add cooked pasta, and stir to coat. Once heated, add the shredded cheese and stir until it’s gently melted.
  5. Place into desired bowl or plate, and sprinkle the crispy chopped bacon, toasted breadcrumbs and Parmesan cheese on top. Garnish with cooked crawfish, chopped parsley and a drizzle of truffle oil to finish.

Tackle Box
3321 Hyland Ave., Suite E, Costa Mesa 714.486.3301

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