1 pound macaroni pasta, or your favorite pasta
3 tablespoons butter, divided
1/2 yellow onion, chopped
1 pound crawfish tail meat
2 teaspoons seafood seasoning, divided, plus more to taste
2 cups heavy cream
8 ounces havarti cheese, shredded
8 ounces cream cheese
4 ounces Gouda cheese, shredded
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; set aside.
Meanwhile, melt 2 tablespoons butter over medium heat in a saucepan. Add onions and cook and stir for 2 to 3 minutes. Add crawfish tails and 1 teaspoon seafood seasoning, and sauté for 2 minutes more. Remove from heat. Seat aside.
Warm 1 cup heavy cream and 1 tablespoon butter in a saucepan over low heat. Add havarti, cream cheese, and Gouda, and melt slowly, stirring constantly. Gradually add the remaining 1 cup heavy cream, stirring constantly. Add remaining 1 teaspoon seafood seasoning; continue stirring until all cheese is melted and sauce is smooth.
Mix pasta, crawfish mixture, and cheese sauce together in a large bowl or pot. Season to taste with salt, pepper, and seafood seasoning.
