Description
A rich and creamy seafood mac and cheese dish featuring shrimp, crab meat, and crawfish tails, perfect for family gatherings or casual dinners.
Ingredients
- 1 pound macaroni noodles
- 454 grams Velveeta cheese, cut into cubes
- 907 grams Colby Jack cheese, shredded
- 710 milliliters heavy whipping cream
- 3 tablespoons unsalted butter
- 1 can cream of chicken soup
- 1 bag jumbo shrimp, peeled and deveined
- 1 can lump crab meat, drained
- 1 bag crawfish tails, thawed and rinsed
- 3 teaspoons Kinder’s Seafood Blend
- 3 teaspoons Cajun seasoning
- 2 teaspoons garlic powder
- 3 teaspoons Accent flavor enhancer
- 2 teaspoons ground black pepper
- Chopped parsley, for garnish
Instructions
- In a saucepan over low heat, combine the heavy whipping cream, cream of chicken soup, and cubed Velveeta cheese. Stir continuously until the cheese melts and the sauce becomes smooth.
- Add Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper to the cheese sauce. Stir thoroughly to incorporate the seasonings into the mixture.
- Boil the macaroni noodles in salted water according to package instructions until al dente. Drain well and transfer to a large baking dish.
- In a skillet, melt the butter over medium heat. Add the crawfish tails along with a pinch of seafood seasoning. Sauté for 2–3 minutes, then remove from the pan and set aside.
- Add a small amount of butter to the skillet. Gently warm the lump crab meat, seasoning lightly. Remove from heat and set aside.
- Season the shrimp with the seafood blend. Sauté in the skillet with a touch of butter or cook in an air fryer until opaque and just cooked through.
- Pour half of the prepared cheese sauce over the macaroni noodles in the baking dish. Add a portion of shredded Colby Jack cheese and stir until combined.
- Arrange the sautéed crawfish tails, warmed crab meat, and cooked shrimp evenly over the macaroni mixture.
- Pour the remaining cheese sauce evenly over the seafood. Sprinkle the remaining shredded Colby Jack cheese and garnish with extra crawfish tails and chopped parsley.
- Bake in the preheated oven for 10–15 minutes, or until the cheese is melted, and the top is lightly golden.
Notes
Consider using different types of seafood or adding vegetables for variety. Refrigerate leftovers in an airtight container for up to three days.
