Mac & Cheese Seafood (Printable Version)
Oven-baked macaroni full of cheese, shrimp, crawfish, and crab for a creamy, big-flavor twist on seafood.
# What You'll Need:
→ Seasonings
01 -
Chopped parsley for topping
02 -
2 teaspoons black pepper
03 -
3 teaspoons Accent
04 -
2 teaspoons garlic powder
05 -
3 teaspoons Cajun mix (like Slap Ya Mama)
06 -
3 teaspoons Kinder's Seafood Mix
→ Seafood
07 -
1 bag crawfish tails—rinsed and thawed
08 -
1 can drained crab meat (lump style)
09 -
1 bag jumbo shrimp, peeled and cleaned
→ Dairy & Sauces
10 -
1 can cream of chicken
11 -
3 tablespoons butter, unsalted
12 -
710 ml heavy cream
→ Cheeses
13 -
907 grams shredded Colby Jack (or your fave shredded kind)
14 -
454 grams cubed Velveeta (or whatever melty cheese you like, this part’s up to you)
→ Pasta
15 -
1 lb macaroni
# Step-by-Step Guide:
01 -
Stick it in your preheated oven at 350°F (177°C) for about 10 to 15 minutes. When you see the top bubbling and that cheese looking toasty, you’re all set.
02 -
Spread the last bit of cheese sauce over everything in the pan. Toss on any leftover Colby Jack and extra crawfish if you’ve got them. Sprinkle with parsley for a fresh vibe.
03 -
Evenly toss your shrimp, crab, and crawfish all across that cheesy macaroni. No need to be fancy—just make sure every forkful’s got some seafood.
04 -
Mix about half your cheese sauce into the cooked noodles you’ve got in a big casserole dish. Add some shredded Colby Jack and give it all a good stir.
05 -
Season shrimp with that seafood blend. Sauté with a dab of butter in your skillet, or pop in an air fryer. They’re done when they lose that gray color and look juicy.
06 -
Toss a bit of butter in your pan and gently warm up the crab. Add a dash of seasoning. Just warm it, don’t fry! Move it aside for later.
07 -
Melt some butter in a skillet, medium heat. Pour in your crawfish and dust with a bit of seafood seasoning. Let it cook for a couple of minutes, then take it out.
08 -
Get your macaroni boiling in salty water until it’s got a little bite left (al dente). Drain it off well and toss it in your big casserole dish.
09 -
Stir in the seafood seasoning, Cajun spices, Accent, black pepper, and garlic powder to the sauce. Mix everything up so each bite’s got flavor.
10 -
Put a saucepan on low. Add heavy cream, soup, and Velveeta cubes. Keep stirring as it melts. You’re looking for a smooth, silky sauce.
# Additional Notes:
01 -
If you cook the seafood too long it’ll get tough—try to keep it quick so it stays soft and tasty.