Preheat & Prep:

• Preheat oven to 325°F (163°C).
• Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.

Cook the Pasta:

• Bring 4 quarts of water to a boil.
• Add 1 tbsp kosher salt and cook the pasta 2 minutes less than al dente.
• Before draining, reserve 2 cups of pasta water (you’ll use at least 1 cup).
• Drain the pasta and set aside.

Cook the Sausage:

• Heat a large Dutch oven over medium heat.
• Add sliced andouille sausage and cook for 10 minutes, stirring frequently.
• Transfer to a paper towel-lined plate to drain excess grease.

Make the Roux & Sauce:

• In the same Dutch oven, melt butter over medium heat.
• Add garlic and sauté for 30 seconds, stirring constantly.
• Whisk in flour and cook for 3 minutes, stirring constantly.
• Slowly whisk in half-and-half, scraping up any browned bits.
• Add Dijon mustard and Cajun seasoning, whisking until smooth.
• Reduce heat to low and stir in 4 oz each of Gruyère, Gouda, and cheddar until melted.
• Gradually whisk in reserved pasta water, ½ cup at a time, until the sauce reaches a smooth consistency.

Combine Ingredients:

• In a large mixing bowl, combine cooked pasta, andouille sausage, and crawfish tails.
• Pour in the cheese sauce and mix well.

Assemble & Bake:

• Layer half of the pasta mixture into the baking dish.
• Sprinkle 2 oz each of Gruyère, Gouda, and cheddar over the top.
• Add the remaining pasta mixture and sprinkle the remaining cheeses on top.
• Bake for 25-30 minutes, until hot and bubbly.

Serve & Enjoy:

• Let cool for 5 minutes before serving.
• Garnish with fresh parsley (optional).