1 lb. crawfish tails
1 onion
1/2 c. green onions
1 bar butter
1/2 bar of Velveeta
Jalapeno cheese
3 tbsp. flour
1 c. half and half
1 c. milk

Saute crawfish tails in butter. Add onion and green onions. Cook over low heat until crawfish are done.

Add flour to mixture, then add milks and cut up cheese. Cook low until thicken. Prepare noodles as on package. Serve crawfish over noodles.