Instructions

• 1 Bring a large pot of heavily salted water to a repaid boil. Add the pasta and cook until al dente, about 1 minute less then the package directs. Reserve 1 cup of cooking liquid and drain the pasta.
• 2 Meanwhile, heat the olive oil in a large skillet over medium high heat and cook the sausage until it starts to brown, about 4 minutes. Add the crawfiish tail meat and continue cooking for another 2 minutes to heat through.
• 3 Add the scallions and green bell pepper and cook until the vegetables until they are slightly soft, about 3 minutes. Add the house essence and flour and cook for 2 minutes. Gradually whisk in the milk and continuously whisking until the sauce is thick and smoooth, about 5 minutes.
• 4 Shred the cheddar cheese with a box grater. Remove from the heat and add the cheese to the sauce and stir to melt. Add the pasta and combine until fully coated. Add some of the reserved pasta water to loosen it up if needed. Keep tossing so the pasta is totally coated with the cheese sauce.