Seafood Mac and Cheese Bake (Print Version)

# Ingredients:

→ Seafood Macaroni and Cheese

01 - 450 grams elbow macaroni
02 - 450 grams Velveeta cheese, cubed
03 - 225 grams Colby Jack cheese, shredded
04 - 240 milliliters heavy whipping cream
05 - 60 grams unsalted butter
06 - 305 gram can condensed cream of chicken soup
07 - 450 grams jumbo shrimp, peeled and deveined
08 - 225 grams lump crab meat, drained
09 - 225 grams crawfish tails, thawed and rinsed
10 - 30 milliliters seafood seasoning
11 - 15 milliliters Cajun seasoning
12 - 5 milliliters garlic powder
13 - 2.5 milliliters Accent flavor enhancer (optional)
14 - 1.25 milliliters black pepper
15 - 30 milliliters chopped fresh parsley, for garnish

# Instructions:

01 - Set the oven temperature to 175°C (350°F) for preheating.
02 - In a saucepan, combine heavy whipping cream, cream of chicken soup, and cubed Velveeta cheese over low heat. Stir constantly until the cheese is fully melted and the sauce reaches a smooth, velvety consistency (approximately 10 minutes).
03 - Incorporate seafood seasoning, Cajun spice, garlic powder, Accent flavor enhancer (if using), and black pepper into the prepared cheese sauce. Stir thoroughly to combine all flavors.
04 - Cook the elbow macaroni in salted water according to package directions until al dente. Drain thoroughly, then transfer the cooked macaroni into a large, buttered baking dish.
05 - In a skillet, melt 30 grams of butter over medium heat. Add the thawed crawfish tails and a pinch of seafood seasoning. Sauté for 2-3 minutes to warm through and lightly season. Remove the crawfish and set aside.
06 - Add 15 grams of butter to the same skillet. Gently warm the lump crab meat for approximately 1 minute, seasoning it lightly. Remove from heat and reserve.
07 - Season the jumbo shrimp with seafood seasoning. Sauté in a hot skillet with the remaining 15 grams of butter or air fry until opaque and just cooked through.
08 - Pour half of the prepared cheese sauce over the macaroni in the baking dish. Add a handful of shredded Colby Jack cheese. Stir gently to ensure the noodles are evenly coated.
09 - Evenly arrange the sautéed crawfish, warmed crab meat, and cooked shrimp on top of the macaroni layer.
10 - Pour the remaining cheese sauce over the seafood. Sprinkle with the remaining Colby Jack cheese. Garnish with additional crawfish tails and fresh parsley.
11 - Bake in the preheated oven for 10-15 minutes, or until the cheese is bubbling and golden at the edges. Serve hot.

# Notes:

01 - This recipe is adaptable; consider substituting scallops, lobster, or white fish for variety.
02 - For a bolder flavor profile, Monterey Jack or sharp cheddar cheese can be used in place of Colby Jack.
03 - To reduce richness, half-and-half may be substituted for heavy whipping cream.
04 - Shredding cheese from a block is recommended for optimal melting consistency.
05 - Exercise caution not to overcook the seafood, as it will continue to cook during baking.
06 - Prior to baking, taste the cheese sauce and adjust seasonings as desired.
07 - For advance preparation, assemble the casserole, cover, and refrigerate for up to 24 hours. Bake as directed, allowing additional time if baking from chilled.
08 - To reheat leftovers, cover the casserole with foil and warm in the oven to maintain moisture.
09 - Enhance the spice level by incorporating a pinch of cayenne pepper or a dash of hot sauce into the cheese sauce.

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