Seafood Mac Cheese Casserole (Print Version)

# Ingredients:

→ Pasta and Cheese Sauce Base

01 - 450 grams elbow macaroni pasta
02 - 450 grams processed cheese, cubed (e.g., Velveeta)
03 - 305 grams cream of chicken soup
04 - 240 milliliters heavy cream
05 - 60 grams unsalted butter
06 - 225 grams Colby Jack cheese, shredded

→ Seafood

07 - 450 grams large shrimp, peeled and deveined
08 - 225 grams lump crab meat, drained
09 - 225 grams cooked crawfish tails, rinsed

→ Seasonings

10 - 30 milliliters seafood seasoning blend
11 - 15 milliliters Cajun seasoning blend
12 - 5 milliliters garlic powder
13 - 2.5 milliliters monosodium glutamate (MSG) seasoning
14 - 1.25 milliliters freshly ground black pepper

→ Garnish

15 - Fresh parsley, finely chopped (for garnish)

# Instructions:

01 - Preheat your oven to 175°C (350°F).
02 - Cook the elbow macaroni pasta in a large stock pot of salted boiling water until al dente, approximately 9 minutes. Drain thoroughly and transfer the cooked pasta into a large casserole dish.
03 - In a large saucepan, combine the heavy cream, cream of chicken soup, and cubed processed cheese. Stir continuously over low heat until the cheese is completely melted and the mixture is smooth and cohesive.
04 - Incorporate the seafood seasoning blend, Cajun seasoning blend, garlic powder, MSG seasoning, and black pepper into the prepared cheese sauce. Mix vigorously until all seasonings are evenly distributed.
05 - In a medium saucepan, melt 30 grams of unsalted butter over medium heat. Add the rinsed crawfish tails and season lightly with a pinch of seafood blend. Sauté for 2 to 3 minutes until warmed through. Remove from the pan and set aside.
06 - Using the same saucepan, add the remaining 30 grams of unsalted butter if needed. Gently heat the lump crab meat, seasoning lightly with seafood blend or Cajun seasoning, stirring until just warmed. Remove from the pan and set aside.
07 - Season the peeled and deveined large shrimp generously. Rapidly cook the shrimp via air frying or sautéing until just cooked through, approximately 4 minutes. Take care not to overcook, as this can result in a rubbery texture.
08 - Pour half of the warm cheese sauce over the cooked macaroni pasta in the casserole dish. Stir thoroughly with a heat-resistant spatula to ensure every noodle is evenly coated.
09 - Add a handful of the shredded Colby Jack cheese to the pasta and sauce mixture, then mix again to combine.
10 - Evenly layer the prepared crawfish tails and lump crab meat over the macaroni base in the baking dish.
11 - Arrange the cooked shrimp on top of the layered crawfish and crab.
12 - Spoon the remaining cheese sauce over the seafood, then generously sprinkle with the remaining Colby Jack cheese. Optionally, add extra crawfish tails and chopped parsley for enhanced visual appeal.
13 - Bake the casserole, uncovered, for 10 to 15 minutes, or until the cheese is bubbling vigorously and achieves a golden-brown finish.

# Notes:

01 - Consider substituting lobster for crawfish, using only shrimp, or incorporating scallops for variation in seafood selection.
02 - Monterey Jack, cheddar, or fontina are excellent alternatives to Colby Jack cheese. For a more pronounced, sharper flavor, a combination of cheddar and Gruyère can be used.
03 - Customize the spice level by adjusting the quantity of Cajun seasoning. For a milder profile, opt for a gentle Cajun blend or exclude it entirely.
04 - Penne or shell pasta can be successfully substituted for macaroni if desired or unavailable.
05 - This casserole can be assembled in advance and refrigerated. If baking from a chilled state, extend the baking time by an additional 10 to 15 minutes.
06 - Store any leftover portions in an airtight container within the refrigerator for up to 3 days. Reheat gently in an oven or microwave.

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