Pin it
Rich decadent and bubbling from the oven this Seafood Mac and Cheese turns a classic comfort favorite into an occasion-worthy main dish. Each bite is packed with creamy cheese luscious shellfish and a Cajun kick that brings the coast into your kitchen. It is my answer when a bit of celebration is needed or when I want to impress at a family gathering or anyone who loves macaroni and cheese taken to a whole new level.
I first made this dish for a New Year’s Eve dinner and my family has asked for it at every gathering since. The balance of smoky cheese and spicy seafood became an instant favorite.
Ingredients
- Macaroni noodles: choose sturdy tubes that hold sauce perfectly I like traditional elbow pasta for extra creaminess
- Velveeta cheese: makes the sauce ultra-smooth and lends a nostalgic creaminess go for the block not pre-shredded
- Colby Jack cheese: adds sharpness and stretch buy a whole block and shred it yourself for better melt
- Heavy whipping cream: gives richness and coats the pasta perfectly fresh cream works best
- Unsalted butter: balances out the salted cheeses and browns for flavor
- Cream of chicken soup: gives body to the sauce choose a high-quality condensed variety
- Jumbo shrimp: sweet and meaty buy peeled and deveined for convenience fresh or high-quality frozen both work
- Lump crab meat: delicate and sweet use real lump crab for best texture drained well
- Crawfish tails: uniquely Cajun and buttery make sure to thoroughly thaw and rinse
- Kinder's Seafood Blend: a blend that brings ocean flavor and herbiness seek out a seafood blend with lemon undertones
- Cajun seasoning: adds heat and smokiness use a favorite blend or make your own for more control
- Garlic powder: an easy umami boost go for fresh potent powder
- Accent flavor enhancer: pops all the flavors use sparingly
- Ground black pepper: brings warmth always use freshly cracked for a brighter taste
- Chopped parsley: brings freshness choose flat-leaf for more flavor
Instructions
- Prepare the Cheese Sauce:
- In a heavy saucepan over low heat combine heavy cream cream of chicken soup and cubed Velveeta cheese. Stir constantly as the cheese melts and transforms into a thick smooth sauce. Be patient and do not rush or the sauce can scorch. Scrape the bottom often.
- Season the Sauce:
- Once melty and cohesive whisk in the Kinder's Seafood Blend Cajun seasoning garlic powder Accent and ground black pepper. Keep whisking so seasonings dissolve and perfume the sauce deeply. Taste as you go and add more seasonings if you love extra boldness.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil and add the macaroni noodles. Stir once or twice to keep pasta from sticking. Boil until just al dente the noodles will finish cooking in the oven. Drain very well and transfer to an extra-large baking dish spreading out gently.
- Sauté the Crawfish:
- Melt unsalted butter over medium heat in a nonstick skillet. Add the thawed crawfish tails. Sprinkle a little of the seafood blend over them. Sauté for two to three minutes until just heated through and fragrant being careful not to overcook.
- Warm the Crab:
- Add a dab of butter to the same skillet and gently warm the drained lump crab meat over low heat. A short toss is plenty to bring out its sweetness. Sprinkle with a touch of seafood seasoning if desired.
- Cook the Shrimp:
- Lightly season the peeled shrimp with seafood blend. Cook them in a skillet over medium heat with a dab of butter until they turn pink and opaque or air fry at 190 C for about five minutes. Avoid overcooking or the texture toughens.
- Combine Pasta and Sauce:
- Pour half of the finished cheese sauce over the drained macaroni in the baking dish. Add a generous handful of shredded Colby Jack cheese. Stir gently to ensure every noodle is coated and no dry patches remain.
- Layer in the Seafood:
- Arrange the crawfish tails lump crab and shrimp evenly across the cheesy macaroni base. Press some seafood deeper into the pasta so each scoop grabs a bit of everything.
- Top and Garnish:
- Pour the remaining cheese sauce over the whole dish then add the rest of the shredded Colby Jack cheese for a golden bubbly crust. Tuck in extra crawfish and a good pinch of fresh parsley.
- Bake Until Bubbling:
- Slide the baking dish into a preheated 177 C oven. Bake for ten to fifteen minutes just until the cheese is melted and the top begins to turn gold at the edges. Let rest a few minutes before serving for easier scooping.
I always look forward to adding crawfish as it is a nostalgic taste of summers with my cousins in Louisiana. Watching the cheese bubble and the aroma fill the house turns dinnertime into an event.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. For best results reheat gently in the oven covered with foil to prevent drying. Add a splash of cream if the pasta feels stiff.
Ingredient Substitutions
If you cannot find crawfish tails substitute extra shrimp or scallops both pair beautifully with the cheese sauce. For less spice swap the Cajun blend with Old Bay or lemon pepper seasoning. You can use Monterey Jack or sharp Cheddar instead of Colby Jack.
Serving Suggestions
Serve Seafood Mac and Cheese with a crisp green salad and wedges of lemon on the side to cut the richness. Warm garlic bread makes it extra special. If you are hosting pair with sparkling wine or a citrusy white.
Cultural and Historical Context
Seafood mac and cheese traces its roots to Gulf Coast and Southern traditions where local seafood is celebrated and comfort food is king. This dish reflects generations of gatherings where bounty from the water brightens the table.
Seasonal Adaptations
Use whatever shellfish is freshest in your region Try adding sweet corn in the summer for extra flavor Make a mini version baked in ramekins for a festive dinner
Success Stories
Many times I have made this for potlucks or community events and guests always ask for the recipe. It feels fancy but never fussy. My son even requested it as a birthday meal once which made me smile.
Freezer Meal Conversion
Make the recipe up through combining in the baking dish but skip baking. Cool completely and wrap tightly. Freeze for up to two months. Bake from frozen at 170 C covered for forty minutes then uncover to finish bubbling.
This mac and cheese is sure to impress everyone at your table — a creamy, bubbling centerpiece perfect for celebrations. Make it once and you will be asked for the recipe again and again.
Recipe FAQs
- → How do I prevent the macaroni from becoming mushy?
Cook the noodles just until al dente, then drain and cool promptly before baking to maintain ideal texture.
- → Can I use other types of seafood?
Yes, scallops or firm white fish can be substituted for crawfish or crab to suit your preference.
- → What is the best cheese combination for extra creaminess?
Mixing Velveeta with Colby Jack creates a creamy, melty texture and bold flavor for the sauce.
- → How spicy is this dish?
The Cajun seasoning adds moderate heat. Adjust seasoning to suit your spice level preference.
- → Can this dish be prepped ahead?
Assemble completely, then cover and refrigerate overnight. Bake just before serving for best results.