Seafood Mac Cheese Bake

This ultimate seafood mac and cheese bake is my go to for when I want to seriously impress guests or just treat my family to something incredibly decadent. It combines a luxuriously creamy cheese sauce with a generous trio of shrimp, crab, and crawfish for a comfort food experience that is truly unforgettable.

I first made this for a big family get together, and the entire baking dish was scraped clean in minutes. Now, it's the most requested dish for every holiday and celebration.

Ingredients

• Elbow macaroni: The classic shape is perfect for catching and holding onto every drop of the rich cheese sauce
• Velveeta cheese: This is the non negotiable secret to an ultra smooth, velvety sauce that never gets grainy
• Colby Jack cheese: It offers a beautiful melt and a mild, creamy flavor that perfectly complements the seafood
• Heavy whipping cream: This creates the luscious, rich foundation of the cheese sauce
• Unsalted butter: Using unsalted lets you control the final saltiness of the dish while adding flavor
• Condensed cream of chicken soup: A little shortcut I love for an extra layer of savory depth and creaminess
• Jumbo shrimp: Use peeled and deveined shrimp to make it easy to eat; their sweet flavor is a highlight
• Lump crab meat: This adds a delicate, sweet flavor. Try to find a good quality brand to avoid any shell fragments
• Crawfish tails: These bring a unique, slightly sweet and spicy bayou flavor to the party
• Seafood seasoning: A good all purpose blend like Kinder's is key to seasoning the seafood perfectly
• Cajun seasoning: This adds a little kick of authentic Louisiana spice without being overwhelming
• Garlic powder: A foundational aromatic that brings everything together
• Accent flavor enhancer: This is totally optional, but it gives the savory notes an extra boost
• Black pepper: Freshly ground is always best for a little pop of heat
• Fresh parsley: It adds a necessary touch of freshness and vibrant color for a beautiful garnish

Step by Step Instructions

Prep the Pasta and Oven:

First, get your oven preheating to 350 degrees Fahrenheit. While it warms up, bring a large pot of generously salted water to a rolling boil. You want it to taste like the sea. Cook your elbow macaroni according to the package directions, but aim for al dente, as it will continue to cook in the oven. Drain it well and pour it directly into a large buttered baking dish.

Create the Creamy Cheese Sauce:

In a medium saucepan, combine the heavy whipping cream, the cream of chicken soup, and all of the cubed Velveeta cheese. Set the heat to low. The key here is patience. Stir continuously with a whisk or spatula, making sure to scrape the bottom, until every last cube of cheese has melted into a completely smooth, silky sauce. This should take about 10 minutes.

Season the Sauce:

Once your sauce is perfectly smooth, it's time to build the flavor. Add the seafood seasoning, Cajun seasoning, garlic powder, black pepper, and the Accent if you're using it. Stir everything together until the spices are fully incorporated. Give it a quick taste to see if it needs anything else.

Cook the Seafood Separately:

To ensure nothing gets overcooked, we'll warm the seafood in batches. In a skillet over medium heat, melt two tablespoons of butter. Add the crawfish tails with a pinch of seafood seasoning and cook for just 2 to 3 minutes to warm them. Remove them and set them aside. Add another tablespoon of butter and gently warm the lump crab meat for about a minute. Finally, season the shrimp and sauté them in the last tablespoon of butter until they are just opaque and pink. Don't overdo it.

Assemble the Mac and Cheese:

Pour about half of your glorious cheese sauce over the cooked macaroni in the baking dish. Sprinkle in a handful of the shredded Colby Jack cheese and give it a gentle stir to coat all the noodles. This ensures cheesy goodness in every single bite.

Layer the Seafood and Final Toppings:

Evenly arrange the sautéed crawfish, the warmed crab meat, and the cooked shrimp over the top of the macaroni. Now, pour the rest of that beautiful cheese sauce all over the seafood, making sure it gets into all the nooks and crannies. Sprinkle the entire top with the remaining shredded Colby Jack cheese. I like to garnish with a few extra crawfish tails and the chopped parsley at this stage for a stunning presentation.

Bake to Golden Perfection:

Place the baking dish into your preheated oven. Bake for 10 to 15 minutes, or just until the cheese is completely melted and you see it bubbling beautifully around the edges. You're not trying to cook it further, just heat it through and melt the top. Serve it immediately while it's hot and gooey.

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I know some people are skeptical about Velveeta, but trust me, it's the non negotiable secret to this recipe's velvety texture. My grandmother swore by it for her mac and cheese, and it creates a sauce that never breaks or gets grainy, which is exactly what this luxurious dish needs.

Storing and Reheating Your Bake

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. To reheat, I recommend placing a serving in an oven safe dish, adding a splash of milk or cream to loosen the sauce, and covering it with foil. Bake at 350°F until warmed through. This method prevents the cheese from getting oily or dry.

Ingredient Swaps and Variations

Don't be afraid to make this recipe your own. If you can't find crawfish, simply use more shrimp or even some bay scallops. For the cheese, you can swap the Colby Jack for a sharp cheddar or Monterey Jack for a different flavor profile. To add a little more heat, a pinch of cayenne pepper or a dash of your favorite hot sauce in the cheese sauce works wonders.

Perfect Pairings and Serving Ideas

This seafood mac and cheese is incredibly rich, so I love to serve it with something light and fresh to balance it out. A simple green salad with a zesty vinaigrette is the perfect companion. You could also serve it with some steamed green beans, asparagus, or a side of crusty garlic bread for dipping into any extra cheese sauce.

Frequently Asked Questions

→ What other seafood can I use?

Feel free to substitute with scallops, lobster, or white fish. Any combination will work well in this creamy bake.

→ Can I use different types of cheese?

Yes! Monterey Jack or cheddar cheese can be used for a sharper flavor. Consider a blend for a more complex taste.

→ How can I make this lighter?

For a lighter version, use half-and-half instead of heavy cream. This will reduce the fat content without sacrificing too much flavor.

→ Why shred my own cheese?

Pre-shredded cheese often contains cellulose, which prevents it from melting as smoothly. Shredding your own cheese ensures the best meltability and a creamier texture.

→ Can I make this ahead of time?

Yes, assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes to the cooking time if baking from cold.

→ How do I reheat leftovers?

Reheat leftovers in the oven, covered with foil, to prevent the cheese from drying out. A low temperature (300°F) is best.