Ingredients
- Macaroni noodles: Use classic elbow macaroni for a tender bite that holds onto the cheesy sauce well. Pick a sturdy brand for best texture
- Velveeta cheese: Velvety melt and classic taste. Use another melting cheese if you prefer but the ultra-creamy texture is hard to beat
- Colby Jack cheese: Shreds easily and brings both flavor and gooeyness Try to find freshly shredded for the best melt
- Heavy whipping cream: Provides richness and silkiness to the sauce Use the freshest cream for the smoothest result
- Unsalted butter: Lets you control the salt level in the dish Choose high-quality butter for best taste
- Cream of chicken soup: Adds body and savory flavor to the sauce Opt for a brand low in sodium if you need to cut salt
- Jumbo shrimp: Choose peeled and deveined for easy prep Look for wild-caught for robust flavor
- Lump crab meat: Adds sweet richness Pick the best fresh or canned available and drain well so the bake is not watery
- Crawfish tails: Brings authentic Southern flavor Make sure they are thawed and rinsed so the dish stays creamy
- Seafood seasoning like Kinders: Boosts seafood flavor throughout the dish Pick a blend you love and taste for salt before adding extra
- Cajun seasoning: For a little heat and Southern kick Use classic blends or make your own for deeper flavor
- Garlic powder: Rounds out the savory profile Always use fresh garlic powder for best aroma
- Accent flavor enhancer: This is optional but gives an umami boost Use sparingly and taste as you go
- Black pepper: Brings a little warmth to cut richness Use freshly ground for the best pop
- Chopped parsley: Garnish for color and a fresh finish Pick vibrant greens for the prettiest touch
Step-by-Step Instructions
- Make the Cheese Sauce:
- In a saucepan over low heat combine heavy whipping cream cream of chicken soup and cubed cheese Stir continuously for about ten minutes until the cheese melts and the sauce looks smooth and silky
- Season the Sauce:
- Add seafood seasoning Cajun spice garlic powder Accent and black pepper to the sauce Stir well so all the spices are evenly mixed in This builds a boldly seasoned base for your bake
- Boil the Pasta:
- Cook macaroni in plenty of salted water according to box directions until just al dente Drain thoroughly and pour into a large buttered baking dish so it does not stick
- Sauté the Crawfish:
- In a skillet melt butter over medium heat Add crawfish tails and a pinch of seafood seasoning Cook for two or three minutes to warm through and lightly season Remove and set aside on a plate
- Warm the Crab Meat:
- Add a tiny bit more butter to the same skillet Gently warm lump crab meat for about one minute Season lightly to highlight the sweetness Take off the heat and reserve
- Cook the Shrimp:
- Season shrimp with seafood blend Sauté in a hot skillet with a pat of butter or air fry until they are opaque and just cooked through This keeps them plump and juicy
- Assemble the Casserole:
- Pour half of the cheese sauce over the macaroni in the dish and add a handful of shredded Colby Jack cheese Stir gently so every bit of noodle is coated
- Add Seafood Layers:
- Arrange sautéed crawfish crab meat and cooked shrimp evenly on top of the macaroni Try not to crowd them for even baking
- Top and Finish:
- Pour the rest of the cheese sauce evenly over the seafood Sprinkle the remaining Colby Jack on top Garnish with extra crawfish tails and parsley for color
- Bake:
- Bake in a preheated oven at three hundred fifty degrees for ten to fifteen minutes or until the cheese is bubbly and golden at the edges Serve hot