Description

Ever wondered what happens when you combine the creamy, cheesy goodness of mac and cheese with the bold, briny flavors of seafood? You get a Seafood Mac & Cheese Bake that’s pure comfort food with a fancy twist! This dish is loaded with jumbo shrimp, lump crab meat, and crawfish tails, all smothered in a rich, Cajun-spiced cheese sauce and baked to golden perfection.

Ingredients

For the Pasta:

Macaroni noodles (1 pound): The classic base for mac and cheese, providing a sturdy, chewy texture.

For the Cheeses:

Velveeta cheese (454 grams, about 1 pound, cut into cubes): Melts smoothly for a creamy sauce. Optional, or swap with your preferred cheese.
Colby Jack cheese (907 grams, about 2 pounds, shredded): Adds a melty, mild flavor. Can be swapped with cheddar or Monterey Jack.

For the Dairy & Sauces:

Heavy whipping cream (710 ml, about 3 cups): Creates a rich, velvety sauce.
Unsalted butter (3 tablespoons): Used for sautéing seafood and adding richness.
Cream of chicken soup (1 can, about 10.5 oz): Adds creaminess and a savory depth to the sauce.

For the Seafood:

Jumbo shrimp (1 bag, peeled and deveined): Adds sweet, tender bites.
Lump crab meat (1 can, drained): Brings delicate, briny flavor.
Crawfish tails (1 bag, thawed and rinsed): Adds a unique, slightly sweet seafood taste.

For the Seasonings:

Kinder’s Seafood Blend (3 teaspoons): Enhances the seafood with savory, herbaceous notes.
Cajun seasoning (3 teaspoons, such as Slap Ya Mama): Adds a spicy, smoky kick.
Garlic powder (2 teaspoons): Brings savory depth.
Accent flavor enhancer (3 teaspoons): Boosts umami flavors (optional, use sparingly).
Ground black pepper (2 teaspoons): Adds a mild heat.
Chopped parsley (for garnish): Brings a fresh, colorful finish.

Substitutions and Variations:

Pasta: Swap macaroni for elbow pasta, penne, or shells for a different shape.
Cheeses: Use cheddar, Monterey Jack, or Gouda instead of Colby Jack. Replace Velveeta with cream cheese or a sharp cheddar for a different texture.
Heavy Cream: Use half-and-half or whole milk for a lighter sauce, though it won’t be as rich.
Cream of Chicken Soup: Substitute with cream of mushroom or celery soup, or make a homemade white sauce.
Seafood: Use lobster, scallops, or clams instead of one of the listed seafood options. Fresh or frozen work equally well.
Seasonings: Adjust Cajun seasoning for less heat, or use Old Bay for a milder seafood flavor.
Vegan Option: Use vegan cheese, plant-based cream, and vegan cream of mushroom soup. Swap seafood for sautéed mushrooms or jackfruit.
Gluten-Free: Use gluten-free pasta and ensure the cream of chicken soup is gluten-free.

Why These Ingredients Matter: The macaroni provides a hearty base, while the cheeses and cream create a luscious, gooey sauce. The seafood trio adds variety and bold flavor, and the seasonings bring a spicy, savory punch that ties it all together. Fresh parsley adds a pop of color and freshness

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Instructions

Step 1: Make the Cheese Sauce

Combine Ingredients: In a large saucepan over low heat, combine 710 ml heavy whipping cream, 1 can cream of chicken soup, and 454 grams cubed Velveeta cheese.
Melt and Stir: Stir continuously with a whisk or spoon until the cheese melts and the sauce is smooth, about 5–7 minutes.
Add Seasonings: Stir in 3 tsp Kinder’s Seafood Blend, 3 tsp Cajun seasoning, 2 tsp garlic powder, 3 tsp Accent flavor enhancer, and 2 tsp ground black pepper. Mix well to incorporate.

Tip: Keep the heat low to prevent the sauce from separating. Stir constantly for a smooth texture.

Step 2: Cook the Pasta

Boil Pasta: In a large pot, bring salted water to a boil. Cook 1 pound macaroni noodles according to package instructions until al dente (about 7–9 minutes).
Drain and Transfer: Drain well and transfer the pasta to a large baking dish (9×13-inch or similar).

Tip: Rinse the pasta briefly with cold water to stop cooking and prevent sticking, but don’t over-rinse to keep some starch for sauce adhesion.

Step 3: Cook the Seafood

Sauté Crawfish: In a skillet over medium heat, melt 1 tbsp unsalted butter. Add the crawfish tails and a pinch of Kinder’s Seafood Blend. Sauté for 2–3 minutes until warmed through. Remove and set aside.
Warm Crab: Add 1 tsp butter to the skillet. Gently warm the drained lump crab meat with a pinch of seafood seasoning for 1–2 minutes. Remove and set aside.
Cook Shrimp: Season the jumbo shrimp with 1 tsp Kinder’s Seafood Blend. Melt 1 tsp butter in the skillet and sauté the shrimp for 2–3 minutes per side until opaque, or cook in an air fryer at 400°F for 5–7 minutes.

Tip: Don’t overcook the seafood—it will bake further in the oven. Cook just until opaque.

Step 4: Assemble the Casserole

Combine Pasta and Sauce: Pour half of the cheese sauce over the macaroni in the baking dish. Add a handful (about 1 cup) of shredded Colby Jack cheese and stir to combine.
Add Seafood: Evenly arrange the sautéed crawfish tails, warmed crab meat, and cooked shrimp over the macaroni mixture.
Top with Sauce and Cheese: Pour the remaining cheese sauce over the seafood. Sprinkle the remaining Colby Jack cheese (about 3 cups) evenly on top.
Garnish: Add a few extra crawfish tails and a sprinkle of chopped parsley for color.

Tip: Spread the seafood evenly to ensure every bite has a mix of flavors.

Step 5: Bake

Preheat Oven: Ensure the oven is preheated to 350°F (177°C).
Bake: Place the baking dish on the preheated baking sheet and bake for 10–15 minutes, or until the cheese is melted and the top is lightly golden.

Tip: If you want a crispier top, broil for 1–2 minutes at the end, watching closely to avoid burning.

Step 6: Serve

Cool Slightly: Let the casserole cool for 5 minutes before serving to make scooping easier.
Serve: Scoop into bowls or plates, ensuring each serving has a mix of pasta, seafood, and cheesy goodness.

Tip: Serve with a side salad or garlic bread to round out the meal.