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This dreamy seafood mac is all about rich, gooey cheese, soft pasta, and a trio of sweet seafoods making it a total comfort win at my place. Put it on the table with shrimp, crab, and crawfish and everyone feels like it’s a celebration night.
I whipped this up for a big birthday potluck with my family and not a bite was left. My crew now asks for it every birthday and everybody wants to know how I make it.
Dreamy Ingredients
- Colby Jack Shredded Cheese: Easy melt and loads of flavor. Any shredded cheese you like will sub in great. Mix a couple for more fun
- Butter: Real butter keeps this classic. Use it for rich flavor in your seafood and sauce
- Heavy Whipping Cream: Go for ultra-pasteurized to keep things super creamy in the cheese mix
- Crawfish Tails: Pick up thawed and rinsed cooked tails for the freshest taste
- Lump Crab Meat: Skip the fake stuff—find real canned or deli crab, check for any shell bits
- Jumbo Shrimp: You want plump, sweet-smelling shrimp—fresh or defrosted frozen works
- Cream of Chicken Soup: Brings the cheesy sauce together. Try a name brand for better flavor
- Velveeta Cheese: Silky smooth and classic, but feel free to sub your fave blend for extra flavor. Always cube for quick melts
- Macaroni noodles: Sturdy little noodles that love to soak up sauce. Don’t overcook—just al dente
- Kinder’s Seafood Blend: A zingy spice blend for more seafood pop
- Cajun Seasoning: Use your fave Louisiana blend or make one at home for extra heat
- Garlic Powder: Sprinkle in granulated garlic for even oomph all over
- Accent: Adds a little flavor punch—just use a light hand
- Black Pepper: Gives gentle warmth—fresh ground is best
Step-by-Step Guide
- Bake:
- Set your oven to 350. Pop the whole dish in uncovered. Bake about ten to fifteen minutes, just till the cheese bubbles and the top goes beautifully golden
- Layer and Assemble:
- Spoon half the cheese sauce over the pasta. Mix to coat every noodle. Toss in some shredded cheese and combine again. Spread crawfish over noodles, layer crab, then lay shrimp right up top. Drizzle leftover sauce all over and hit it with plenty of shredded cheese. Got extra crawfish? Add those and a dusting of parsley on top for looks
- Cook the Shrimp:
- Coat shrimp in your chosen seasoning. Give them a quick go in the air fryer or skillet till they curl and go pink—only about four minutes, so they stay snappy
- Warm the Crab:
- Bump in a bit more butter as you need. Toss crab in gently, season with seafood or cajun spice, stir just until warm, then set aside
- Sauté the Crawfish:
- Butter melts in a pan on medium, crawfish tails get a pinch of seafood blend, sauté them for two-three minutes till heated (don’t let them cook long—they’ll get chewy)
- Boil the Pasta:
- Drop macaroni into salted boiling water for about nine minutes so it’s barely tender. Drain well then spread in a baking pan
- Make the Cheese Sauce:
- Pour cream and soup in a big pot. Add your cheese cubes. Warm it slow on low while you mix, so nothing sticks. When cheese is melted and silky, add all the spices—seafood blend, Cajun, garlic, Accent, pepper. Give it one last big stir so it’s super smooth
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Crawfish is honestly my secret weapon in this dish. It makes everybody smile. My little cousin once called them mini lobsters and the nickname stuck—now it’s our family’s “mini lobster mac.”
Handy Storage Hints
Pile leftovers into a sealed container and chill up to three days. For best texture, cover with foil and reheat slow in the oven. Short bursts in the microwave work too. Splash in a bit of cream or milk if the cheese is dry
Swaps and Substitutes
Try penne or shells if you’re out of macaroni. Swap lobster for crawfish or use just shrimp if that’s what you have. Sub in cheddar, Monterey Jack, or fontina for Colby Jack. For a smoky kick, sprinkle a little smoked paprika in your cheese sauce
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How to Serve
This mac is best scooped up warm from the dish with a splash of lemon and sprinkle of fresh parsley. Pair with a crisp salad and garlicky bread for a meal that hits every note. Peppery greens like arugula keep it from feeling too heavy
Origin and Traditions
This deep-dish mac brings together Southern comfort and the fun vibes of a Gulf Coast seafood boil. Families that grew up on casseroles and fresh shellfish really made it shine. It’s become a go-to for big parties from Mardi Gras to Sunday dinners because it feels festive and cozy at once
Common Recipe Questions
- → How do I keep the seafood tender in this dish?
Quickly cook the shrimp, crab, and crawfish on their own until they’re just warmed up. Don’t let them sit in the pan too long—shrimp especially cooks super fast.
- → Can I use different cheeses?
You sure can. Mix things up with Monterey Jack, mozzarella, or cheddar for different tastes and gooeyness. Velvetta isn’t a must—swap or skip it if you’d like.
- → How spicy is it?
Spice mostly comes from the Cajun blends. Pick milder versions or go easy on them if you’re not into heat—it’s easy to adjust.
- → What pasta shape works best?
Elbow macaroni is the usual go-to, but try penne or shells if you want something that grabs extra sauce.
- → Is fresh seafood necessary?
Frozen seafood that’s thawed actually works great. Just drain and gently dry it before cooking so you don’t add too much liquid.