Seafood Mac Cheese Bake (Printer-Friendly Version)

Creamy macaroni combined with shrimp, crab, and crawfish, baked with rich cheese and spices.

# Ingredients Needed:

→ Pasta

01 - 2 cups elbow macaroni

→ Cheese Sauce

02 - 8 ounces Velveeta cheese, cubed
03 - 1 cup shredded Colby Jack cheese
04 - 240 ml heavy whipping cream
05 - 1 can (10.5 oz) cream of chicken soup, low sodium preferred
06 - 2 tablespoons unsalted butter

→ Seafood

07 - 150 grams peeled and deveined jumbo shrimp
08 - 120 grams lump crab meat, well drained
09 - 120 grams thawed and rinsed crawfish tails

→ Seasonings

10 - 1 teaspoon seafood seasoning blend
11 - 1 teaspoon Cajun seasoning
12 - ½ teaspoon garlic powder
13 - ¼ teaspoon black pepper, freshly ground
14 - Accent flavor enhancer, optional, to taste

→ Garnish

15 - Chopped fresh parsley for garnish
16 - Additional crawfish tails for topping, optional

# Step-by-Step Directions:

01 - In a saucepan over low heat, combine heavy cream, cream of chicken soup, and cubed Velveeta. Stir continuously for about 10 minutes until cheese is fully melted and the sauce becomes smooth and creamy.
02 - Incorporate seafood seasoning, Cajun spice, garlic powder, optional Accent, and freshly ground black pepper into the cheese sauce. Stir thoroughly to ensure even distribution of flavors.
03 - Boil macaroni in salted water according to package instructions until al dente. Drain well and transfer to a buttered baking dish to prevent sticking.
04 - Melt 1 tablespoon butter in a skillet over medium heat. Add crawfish tails and a pinch of seafood seasoning; sauté for 2–3 minutes until warmed through. Remove from heat and set aside.
05 - Add a small amount of butter to the same skillet and gently warm crab meat for approximately 1 minute, seasoning lightly. Remove from heat and reserve.
06 - Season shrimp with seafood seasoning blend. Sauté in a hot skillet with a pat of butter or cook in an air fryer until opaque and just cooked through, approximately 2–3 minutes. Avoid overcooking to maintain juiciness.
07 - Pour half of the cheese sauce over the macaroni in the baking dish. Add half of the shredded Colby Jack cheese and stir gently to evenly coat the pasta.
08 - Evenly distribute sautéed crawfish tails, warm crab meat, and cooked shrimp over the coated macaroni, spacing ingredients to allow even baking.
09 - Pour remaining cheese sauce evenly over the seafood layer. Sprinkle the remaining Colby Jack cheese on top. Optionally, add extra crawfish tails and chopped parsley for color and presentation.
10 - Bake in a preheated oven at 350°F (175°C) for 10–15 minutes, or until cheese is bubbly and golden at the edges. Serve immediately while hot.

# Helpful Hints:

01 - To ensure the creamiest texture, shred your own cheese rather than using pre-shredded. Avoid overcooking seafood by adding it just before baking. Taste the cheese sauce prior to baking to adjust seasoning as needed.
02 - Allow to cool completely before refrigerating leftovers. Store covered for up to three days and reheat in an oven covered with foil or in the microwave for quick individual servings.

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