In the Kitchen: Craw-fish Mac & Cheese

WTNH– General Manager Michael LaTronica and Chef Rob LaTronica from Wheelers Restaurant & Taproom show us how to make craw-fish mac & cheese and prepare their signature cocktail “The Typhoon.”

They also talk about the new Bar/Taproom and local bands that play on Friday and Saturday nights.

At the restaurant, Tuesday is wing night 50 cent wings and Happy Hour all night, Thursday is open mic night, Saturday & Sunday brunch 10:30-3pm and Sun night from 5pm-close  is “Family BBQ.”

Crawfish Mac and Cheese Recipe:

2 TBSP Blended Oil

1/3C Diced Tomatoes

1/4C Shaved Fennel

1/4C House-made Mornay Sauce

Heavy Cream

3 Dashes Brandy
4oz Steamed and Cleaned Crawfish Tails
4oz Fresh Cavatelli

Salt and Pepper to Taste

Parmesan breadcrumbs

Fresh herbs for garnish

Boil fresh pasta 3-5 minutes until very al dente.

Bring the blended oil up to temp over medium high heat.

Begin by sweating diced tomatoes and fennel for about 2 minutes until fennel softens.

Add crawfish tails, sauté 30 seconds, add brandy and flame.
Add Mornay and heavy cream to crawfish/fennel/tomato mixture.
Reduce bring up to a light simmer, add cavatelli and reduce 1-2 minutes until desired thickness.

Top with Parmesan crumbs and garnish with fresh herbs.

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