Crawfish Macaroni and Cheese Balls with Rémoulade Sauce

One-Dish Meals 16

Add a bit of Cajun flair to mac and cheese with these fun Mardi Gras party appetizers.

Crawfish Macaroni and Cheese Balls with Rémoulade Sauce
Makes about 3 dozen
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  1. 2 cups mayonnaise
  2. 2 green onions, thinly sliced
  3. 2 tablespoons chopped fresh parsley
  4. 2 tablespoons chopped capers
  5. 2 tablespoons Dijon mustard
  6. 1½ tablespoons whole-grain mustard
  7. 1½ tablespoons tarragon vinegar
  8. 1 teaspoon hot sauce
  9. ¼ teaspoon smoked paprika
  10. Pinch ground red pepper
  1. 6 tablespoons unsalted butter
  2. ½ pound andouille sausage, diced
  3. 2 cups plus 6 tablespoons all-purpose flour, divided
  4. 4 cups whole milk
  5. 12 ounces processed cheese product, cubed
  6. 1 cup shredded Monterey Jack cheese with peppers
  7. 1 pound crawfish tail meat
  8. 2 teaspoons Cajun seasoning
  9. 1 teaspoon kosher salt
  10. 1 (16-ounce) package elbow macaroni, cooked according to package directions
  11. Canola oil, for frying
  12. 1 teaspoon kosher salt
  13. ¼ teaspoon ground black pepper
  14. 8 large eggs
  15. 1 (8-ounce) package panko (Japanese bread crumbs)
  1. For sauce: In a medium bowl, stir together all ingredients. Cover and refrigerate for up to 3 days.
  2. For balls: In a large Dutch oven, melt butter over medium heat. Add andouille, and cook, stirring occasionally, for 3 minutes or until browned. Stir in 6 tablespoons flour, and cook for 1 minute. Whisk in milk, and cook, stirring frequently, for 8 to 10 minutes or until thickened and bubbly.
  3. Stir in cheeses and next 3 ingredients until melted. Remove from heat, and stir in pasta. Let mixture cool to room temperature, then refrigerate for at least 4 hours or until cold.
  4. Shape cold macaroni mixture into 2-inch balls, and return to refrigerator.
  5. In a large Dutch oven, pour canola oil to a depth of 4 inches, and heat over medium-high heat until a deep-fry thermometer registers 350°.
  6. In a shallow dish, whisk together remaining 2 cups flour, salt, and pepper. In another shallow dish, beat eggs. In a third shallow dish, place bread crumbs. Dredge cold macaroni balls in flour mixture, shaking off excess. Dip in eggs, letting excess drip off; dredge in bread crumbs.
  7. Fry macaroni balls in batches for 5 minutes or until golden brown and center is hot. Serve with sauce.
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