Spicy cheese sauce loaded with crawfish tails and the holy trinity of peppers, onions, and celery.
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Boil the elbow macaroni in salted water until al dente, drain, and set aside.
In a large saucepan or Dutch oven, melt the butter over medium heat.
Add the onion, bell pepper, and celery (the holy trinity) and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant, then whisk in the flour to create a roux, cooking for 2 minutes.
Gradually whisk in the milk, stirring constantly to prevent lumps, and simmer until the sauce thickens.
Reduce heat to low and stir in the Cajun seasoning, smoked paprika, and shredded cheddar cheese until fully melted and smooth.
Fold in the cooked crawfish tails and the boiled macaroni, stirring gently to coat everything in the cheese sauce.
Let the dish sit for 5 minutes to allow the flavors to meld before serving warm.
