Seafood Mac & Cheese

This creamy seafood mac and cheese brings together tender macaroni, rich cheese sauce, and three incredible kinds of seafood for a super-comforting dish that never lasts long in my house. Every occasion feels special when I serve this bubbling, golden casserole piled high with shrimp, crab, and crawfish.

I made this for a family birthday potluck and there were no leftovers by the end of the night. It is now a birthday request almost every year and everyone asks for the recipe.

Ingredients

• Macaroni noodles: These sturdy noodles hold all the creamy cheese sauce Be sure to cook until just al dente for the best texture
• Velveeta Cheese: Gives a silky smooth melt and classic creamy flavor or use your favorite cheese blend for a sharper bite Always cube the cheese for quicker melting
• Cream of Chicken Soup: Adds richness and helps thicken the sauce Use a high-quality brand for best flavor
• Jumbo Shrimp: Choose fresh or thawed frozen shrimp that are firm and smell sweet
• Lump Crab Meat: Go for real canned or deli lump crab not imitation and check for bits of shell
• Crawfish Tails: Look for fully cooked tails thawed and rinsed well for freshness
• Heavy Whipping Cream: Creates luxuriously creamy texture in the cheese sauce Choose ultra-pasteurized cream for best results
• Butter: Adds richness to both the seafood and the sauce Only use real butter for classic flavor
• Colby Jack Shredded Cheese: Classic melty and flavorful but any shredded cheese you love will work Mix more than one cheese for depth
• Kinder’s Seafood Blend: A flavorful spice blend that enhances the seafood notes
• Cajun Seasoning: Like Slap Ya Mama for bold Louisiana flavor Pick a favorite brand or make your own blend
• Garlic Powder: Adds savory punch Use granulated for even seasoning
• Accent: This seasoning booster brings out all the flavors Use lightly to avoid overpowering
• Black Pepper: Freshly ground gives a gentle heat and dimension

Step-by-Step Instructions

Make the Cheese Sauce:

Pour heavy whipping cream and cream of chicken soup into a large saucepan. Add cubed Velveeta cheese. Stir over low heat constantly so it does not scorch. Keep mixing until cheese is fully melted and mixture is silky. Add seafood blend Cajun seasoning garlic powder Accent and black pepper. Mix again so everything dissolves smoothly

Boil the Pasta:

Cook macaroni noodles in a large pot of salted boiling water until just al dente about nine minutes. Drain in a colander shaking off excess water. Add cooked noodles to a large baking pan in an even layer

Sauté the Crawfish:

In a medium saucepan melt butter over medium heat. Add rinsed crawfish tails and season with a pinch of seafood blend. Sauté gently for two to three minutes just until warmed through and fragrant. Set aside try not to overcook or they will turn rubbery

Warm the Crab:

Add a little more butter if needed. Gently heat crab meat and season lightly with a bit of seafood blend or Cajun seasoning. Stir until just warmed and set aside

Cook the Shrimp:

Season shrimp well. Air fry or sauté quickly until just cooked through. Shrimp will turn pink and curl up in about four minutes do not overcook

Layer and Assemble:

Pour half the cheese sauce over macaroni. Stir well so every noodle is coated Add a handful of shredded cheese and mix again. Layer crawfish tails and lump crab evenly over noodles. Add the shrimp right on top. Spoon remaining cheese sauce over the whole thing and sprinkle with plenty of Colby Jack cheese. Add extra crawfish tails and a sprinkle of parsley if you like for color

Bake:

Place baking pan in a preheated oven at three hundred and fifty degrees. Bake uncovered for ten to fifteen minutes just until cheese is bubbling and the top is golden

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Crawfish has always been my party trick for this dish because it makes people pause and smile I remember my little cousin asking what they were then calling them mini lobsters which is now the family name for our crawfish mac

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days For best results reheat gently in the oven covered with foil or use the microwave in short bursts Add a splash of cream or milk if the sauce seems dry

Ingredient Substitutions

You can use any sturdy pasta such as penne or shells if macaroni is unavailable Feel free to swap lobster for crawfish or use all shrimp if desired Monterey Jack cheddar or fontina work great in place of Colby Jack Add a little smoked paprika in the cheese sauce if you want a deeper smoky taste

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Serving Suggestions

Serve this seafood mac and cheese straight from the oven with a squeeze of lemon and a sprinkle of chopped fresh parsley A crisp side salad and warm garlic bread finish the meal perfectly Mildly bitter greens like arugula or mixed baby kale cut the richness

Cultural and Historical Context

Seafood mac and cheese blends Southern comfort food tradition with the festive flavors of Gulf Coast seafood boils This dish grew popular in communities where both creamy casseroles and local shellfish are family staples It bridges the gap between holiday feasts and everyday indulgence making it a meaningful part of celebrations from Mardi Gras to Sunday suppers

Frequently Asked Questions

→ How do I keep the seafood tender in this dish?

Briefly sauté the crawfish, crab, and shrimp separately, just until heated through. Avoid overcooking, especially with shrimp which cooks quickly.

→ Can I use different cheeses?

Yes. Try blends like cheddar, Monterey Jack, or mozzarella for varying flavor and melt. Velvetta is optional and can be replaced or omitted.

→ How spicy is it?

The heat comes from the Cajun seasoning. Adjust the amount or choose mild blends to control spice level to your preference.

→ What pasta shape works best?

Macaroni is traditional, but shells or penne hold sauce well and can be used as alternatives.

→ Is fresh seafood necessary?

Frozen, thawed seafood works well here. Just ensure it is drained and patted dry before cooking to prevent excess moisture.