Alfredo Crawfish With Penne Pasta - cooking recipe

Ingredients

1/2 lb sweet creamy butter (salted)
1 cup heavy cream
1 tablespoon all-purpose flour
1 1/2 cups grated parmesan cheese
1/2 cup Velveeta cheese (cubed)
2 lbs crawfish tails
1 cup thinly sliced fresh mushrooms
1 lb dry penne pasta
2 tablespoons minced garlic
2 green onions (chopped)
1 teaspoon thyme
1 teaspoon black pepper
1 tablespoon cajun seasoning
1/2 chopped fresh parsley
1/2 teaspoon cayenne pepper

Preparation

melt butter in a large skillet over medium heat. Once butter stops foaming, add the garlic and cook about 2 minutes. It's important to note, I said medium heat. I didn't say high or medium high. Butter is something you'll need to watch or you will ruin this dish before it begins. Add the thyme, cayenne pepper, black pepper and Cajun seasoning.
Add the flour and cook another 3 minutes until flour is incorporated and begins to make a light roux. Yes -- 1/2 LB of butter and 1 Tablespoon of all purpose flour CAN make a roux. It's basically a thickened butter. Roll with it --.
Add heavy cream and bring to low simmer. Add the Parmesan and Velveeta cheese and stir until creamy. *Sure you can use other cheeses and I'm sure the results will be amazing. Make sure it is a good melting cheese or blend of cheeses. I used Velveeta here because I wanted it to be easy.
Once the sauce is cooked to your desired thickness, add the chopped green onion and crawfish (thawed and patted dry) to the sauce.
Serve over al dente penne pasta and garnish with fresh parsley.