Crawfish au Gratin

Ingredients

• 1 stick butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 bell pepper, chopped
• 1 clove garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ lb cheddar cheese
• ½ jar cheese sauce
• ½ oz parsley flakes
• 1 C milk
• 2 egg yolks, beaten
• 1 lb peeled crawfish tails
• 1 tsp cornstarch dissolved in 1 tbs water
• 12 oz bowtie pasta

Directions

1. Melt the butter and sauté the vegetables and parsley on low heat for five minutes. Add crawfish and seasonings, sauté for five minutes.
2. In double boiler, melt cheese in the cheese sauce and milk, then add the egg yolks. Add the cornstarch mixture to cheese mixture and simmer for five minutes.
3. Add the cheese sauce to the crawfish mixture and let stand while preparing the rest of the dish.
4. Bring 4 cups of salted water to a boil and add the bowtie pasta. Once the water has returned to the boil, cook the pasta for half the time recommended by the package directions and drain. The pasta will be very chewy on the inside.
5. Mix the pasta into the cheese and crawfish sauce and turn into a casserole dish. Bake at 350° for 10-15 minutes or until the pasta is al dente.