Melt butter in the pot over medium heat. Add garlic and cook for 30 seconds, stirring constantly. Whisk in the flour. Continue to whisk constantly for about three minutes.
1
Pour in milk and heavy cream, whisking constantly to create a nice and smooth mixture. Season with Cajun seasoning and Dijon mustard.
2
Turn off the heat. Stir in 1 cup cheddar, 1 cup Gouda and 1 cup Gruyère until the cheese melts and becomes one cohesive mixture.
3
Add cooked macaroni and crawfish tails to the pot with the cheese sauce. Stir the noodles and crawfish into the sauce so that they're well-coated.
4
Spoon half the mac and cheese into a baking dish and top with shredded cheese. Repeat and finish with toasted panko. Bake until hot and bubbly.
5
For some serious Cajun comfort food, everyone will rave over this very best crawfish mac and cheese. You’ll want to make it every opportunity you get.