Seafood Mac & Cheese (Printable Version)
# What You'll Need:
→ Pasta
01 -
1 pound elbow noodles
→ Cheeses
02 -
2 pounds Colby Jack cheese, shredded up (or whichever shredded cheese you want)
03 -
1 pound Velveeta, diced (use your favorite cheese or skip if you want)
→ Dairy & Sauces
04 -
3 tablespoons unsalted butter
05 -
24 ounces heavy cream
06 -
1 can condensed cream of chicken soup
→ Seafood
07 -
1 pound crawfish tails (thawed out and rinsed)
08 -
1 can lump crab, well drained
09 -
1 bag jumbo shrimp (cleaned and peeled)
→ Seasonings
10 -
3 teaspoons Cajun spice (I use Slap Ya Mama—but any works)
11 -
2 teaspoons black pepper
12 -
3 teaspoons seafood blend seasoning (like Kinder’s)
13 -
Chopped parsley for topping
14 -
2 teaspoons garlic powder
15 -
3 teaspoons Accent (flavor booster)
# Steps to Follow:
01 -
Pop everything in a 350°F (177°C) oven until you see the top bubbling and the cheese turning golden. It’ll only take about 10 to 15 minutes.
02 -
Scatter the extra crawfish on top, then throw over the last of the Colby Jack and chopped parsley. Cover everything with the rest of your cheese sauce.
03 -
Spread out the crab, shrimp, and those cooked crawfish all over your macaroni layer. Make it nice and even.
04 -
Toss half your cheese sauce on top of the cooked noodles. Add a handful of the shredded cheese and mix everything together right in the big baking pan.
05 -
Season shrimp with the seafood blend and cook them in a skillet with a little butter. You can air fry them instead if you like. Just stop when they’re barely pink and not see-through.
06 -
Drop a little butter in the skillet, toss in the crab, and warm it up gently. Season it lightly then set aside.
07 -
Melt butter in your skillet, throw in crawfish and some seafood seasoning, and sauté for about 2 or 3 minutes. Move the crawfish out and leave them for later.
08 -
Boil those macaroni noodles in salted water following the package directions until just chewy. Drain then dump into a big baking dish.
09 -
Toss in Cajun seasoning, seafood blend, black pepper, garlic powder, and Accent to your sauce. Give it all a good mix so the flavors melt in.
10 -
On low heat, melt Velveeta cubes together with heavy cream and that can of cream of chicken soup in a saucepan. Keep stirring until everything turns silky smooth.
# Additional Tips:
01 -
Don’t let your seafood cook too long or it’ll go rubbery and lose its rich flavor.