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This creamy, decadent seafood mac and cheese is the dish I turn to when I want to make a truly special meal. It combines tender macaroni, a ridiculously smooth cheese sauce, and a generous trio of shrimp, crab, and crawfish, making it a show-stopping casserole perfect for birthdays, holidays, or any time you need some serious comfort food.
The first time I brought this to a family gathering, the dish was scraped clean in minutes. Now, it's the one thing everyone requests I make for special occasions.
Ingredients
- Macaroni noodles: One pound is perfect for a large casserole dish
- Velveeta cheese: One pound cubed gives you that signature creamy melt that never gets grainy
- Cream of chicken soup: One can adds a savory depth and velvety texture to the sauce
- Jumbo shrimp: One pound peeled and deveined saves you a lot of prep time
- Lump crab meat: Eight ounces of quality lump crab offers sweet, delicate bites
- Crawfish tails: Eight ounces of cooked and rinsed tails provide a unique Cajun flair
- Heavy whipping cream: One cup makes the sauce incredibly rich and luxurious
- Butter: Four tablespoons is essential for sautéing the seafood and adding richness
- Colby Jack shredded cheese: Two cups provides a great melt and mild flavor for the topping
- Kinder's Seafood Blend: Two tablespoons is a fantastic all in one seasoning
- Cajun seasoning: One tablespoon like Slap Ya Mama gives it a necessary kick
- Garlic powder: One teaspoon for an aromatic background note
- Accent seasoning: One half teaspoon enhances all the other savory flavors
- Black pepper: One quarter teaspoon for a touch of warmth
- Fresh parsley: Chopped for a fresh, colorful garnish at the end
Step-by-Step Instructions
- Prepare the Pasta:
- First, get your oven preheating to 350 degrees Fahrenheit. Fill a large pot with water, salt it generously, and bring it to a rolling boil. Add the macaroni and cook until it’s al dente, which usually takes about 9 minutes. You want it to still have a slight bite, as it will continue cooking in the oven. Drain the pasta well and transfer it into a large baking pan.
- Create the Cheese Sauce:
- In a large saucepan over low heat, combine the heavy whipping cream, the can of cream of chicken soup, and the cubed Velveeta. The key here is low and slow heat. Stir constantly but gently until the Velveeta has completely melted and the sauce is perfectly smooth and velvety. Rushing this step with high heat can make the sauce separate.
- Season the Sauce:
- Once the sauce is smooth, stir in the Kinder's Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper. Mix everything together until the seasonings are fully incorporated. Give it a taste and adjust if needed, but remember the seafood will add its own flavor too.
- Sauté the Seafood:
- In a separate medium saucepan, melt two tablespoons of butter over medium heat. Add the rinsed crawfish tails and a small pinch of the seafood blend. Sauté them for just two to three minutes until they are warmed through, then set them aside. In the same pan, add the other two tablespoons of butter if needed, and gently heat the lump crab meat with a light sprinkle of seasoning. Stir just until it's warm to avoid breaking up the delicate lumps. Set it aside. Finally, season your shrimp well and quickly cook them in a pan or air fryer for about four minutes until they are just pink and opaque. Overcooked shrimp gets tough, so watch it closely.
- Assemble the Casserole:
- Pour about half of your glorious cheese sauce over the cooked macaroni in the baking dish. Stir it thoroughly to make sure every single noodle is coated. Sprinkle in a handful of the shredded Colby Jack cheese and give it another good mix. This helps create cheesy layers inside the dish.
- Layer and Top:
- Evenly distribute the warmed crawfish tails and the delicate lump crab meat over the sauced noodles. Arrange the cooked shrimp right on top of that layer. Now, spoon the remaining cheese sauce all over the seafood, making sure to cover everything. Sprinkle the rest of the shredded Colby Jack cheese over the entire surface. For extra color and flavor, you can scatter a few more crawfish tails and some fresh parsley on top.
- Bake to Perfection:
- Place the casserole into the preheated oven and bake it uncovered for 10 to 15 minutes. You're just looking for the cheese on top to become melted, bubbly, and beautifully golden brown. Let it rest for a few minutes before serving so the sauce can set up a bit.
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My favorite part of this recipe is the lump crab meat. Using real, quality lump crab instead of imitation makes a world of difference in texture and sweetness. It reminds me of fancy restaurant dinners my parents would take me to, and adding it to this comforting mac and cheese feels like bringing that special occasion feeling right into our home kitchen.
Storage and Reheating
Leftovers are just as delicious the next day. Store any remaining seafood mac and cheese in an airtight container in the refrigerator for up to three days. To reheat, I recommend placing it in an oven safe dish, adding a splash of milk or cream to loosen the sauce, and warming it in the oven at 325°F until heated through. This prevents the sauce from becoming oily, which can happen in the microwave.
Ingredient Swaps and Variations
Don’t be afraid to play with the ingredients. If you can’t find crawfish, cooked lobster meat is a luxurious substitute. Not a fan of crab? Just use extra shrimp. For the cheese, feel free to use Monterey Jack, sharp cheddar, or even a blend of cheddar and Gruyere for a nuttier flavor. If you don't have macaroni, penne or medium shells work wonderfully as they have plenty of nooks and crannies to hold that amazing cheese sauce.
Perfect Serving Suggestions
This casserole is a hearty meal all on its own, so you don't need much to go with it. I love to serve it with a simple, crisp green salad dressed with a light vinaigrette to cut through the richness. Some buttery garlic bread or toasted baguette slices are also perfect for sopping up any extra cheese sauce left on the plate.
Frequently Asked Questions
- → Can I use frozen seafood for this?
Yes, you can use frozen seafood. Make sure to thaw it completely and pat it dry before cooking to remove excess moisture.
- → What other cheeses work well in this casserole?
Monterey Jack, cheddar, or fontina are great alternatives to Colby Jack. For a sharper flavor, try a blend of cheddar and Gruyere.
- → How can I make this dish spicier?
Increase the amount of Cajun seasoning. You can also add a pinch of cayenne pepper to the cheese sauce for extra heat.
- → Can I prepare this casserole in advance?
Yes, you can assemble the casserole ahead of time and refrigerate it. Add 10-15 minutes to the baking time when baking from cold.
- → What's the best way to reheat leftovers?
Reheat gently in the oven at 325°F (160°C) covered with foil, or in the microwave in short intervals, stirring occasionally, until heated through.
- → Can I substitute the macaroni?
Absolutely! Penne or shell pasta work wonderfully as substitutes for macaroni in this casserole.