Cajun Crawfish Alfredo

Cajun Crawfish Alfredo 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 melt butter in a large skillet over medium heat. Once butter stops bubbling, add the garlic and cook about 2 minutes. 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. Add heavy cream and bring to low simmer. Add the parmesan and Velveeta cheese and stir until creamy. 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.