There’s something utterly irresistible about creamy, ooey-gooey mac & cheese—add a trio of tender shrimp, sweet lump crab, and spicy crawfish, and you’ve officially graduated to comfort-food royalty. I first whipped up this Seafood Mac & Cheese Casserole on a chilly evening when my crew was craving something hearty but with a touch of coastal flair. The butter-rich sauce, melting Velveeta cubes, and that hit of Cajun seasoning made everyone’s eyes light up—so naturally, I knew I had to share it here.

What makes this casserole truly special is how it marries the familiar warmth of baked macaroni and cheese with the bold flavors of the Gulf Coast. Whether you’re hosting a game-day gathering, feeding a hungry family, or simply treating yourself, this dish checks all the boxes: rich, indulgent, and totally shareable. And the best part? It’s surprisingly straightforward, even if you’ve never tackled shellfish in your own kitchen before.

Below, you’ll find everything you need to get started—from gathering ingredients to the first few crucial steps that set the foundation for that crowd-pleasing finale. Let’s dive in!

Ingredients

For the pasta

• 1 lb (450 g) elbow macaroni (or your favorite short pasta)

• Water for boiling

• Salt, to taste

For the cheese sauce

• 454 g Velveeta cheese, cubed (or any good melting cheese)

• 907 g Colby Jack cheese, shredded (reserve ¼ cup for topping)

• 710 mL heavy whipping cream

• 1 can (10.5 oz) cream of chicken soup

• 3 Tbsp unsalted butter

For the seafood

• 1 bag (about 450 g) jumbo shrimp, peeled & deveined

• 1 can (6 oz) lump crab meat, drained

• 1 bag (about 300 g) crawfish tails, thawed & rinsed

Seasonings

• 3 tsp Kinder’s Seafood Blend (or your favorite Creole seasoning)

• 3 tsp Cajun seasoning (e.g., Slap Ya Mama)

• 2 tsp garlic powder

• 3 tsp Accent (MSG) flavor enhancer

• 2 tsp ground black pepper

Garnish

• Chopped parsley

Step 1. Preheat & Prep

Preheat your oven to 350 °F (177 °C). Lightly grease a large baking dish—this is where all the magic comes together, so give it a nice buttery coating to prevent sticking and help achieve that golden crust.

Step 2. Make the Cheese Sauce

In a medium saucepan set over low heat, combine the heavy whipping cream, cream of chicken soup, and cubed Velveeta. Stir constantly with a heat-proof spatula or wooden spoon—this keeps the sauce silky and prevents scorching. In just a few minutes, you’ll see the Velveeta soften, then fully melt into a luxuriously smooth sauce. Once no cheese chunks remain, you’re ready to move on.

Step 3. Season the Sauce

With the heat still low, stir in Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper. Taste as you go—if you like a little extra kick, bump up the Cajun seasoning by half a teaspoon. When the seasonings are evenly distributed, remove the pan from the heat. Your sauce should smell like Southern hospitality: buttery, spicy, and impossible to resist.

Step 4. Cook the Pasta

Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook just until al dente—you don’t want mushy noodles under all that cheese. Drain well and immediately transfer the hot pasta into your prepared baking dish. The residual heat helps the sauce cling to every noodle in the next step.

Step 5. Sauté the Crawfish

1. In a large skillet over medium heat, melt 1 Tbsp unsalted butter until it foams gently.

2. Add the crawfish tails along with a pinch of the seafood seasoning (about ¼ tsp). Sauté for 2–3 minutes, just until the tails are heated through and take on a slight golden edge.

3. Transfer the crawfish to a clean plate—this brief sear locks in flavor without turning them rubbery.

Tip: If you can find fresh crawfish tails at a seafood market, they’ll give a more vibrant texture. If you only have frozen, thaw them in the fridge overnight and rinse well to remove any ice crystals.

Step 6. Gently Warm the Crab

1. Add another 1 Tbsp butter to the same skillet.

2. Spoon in the drained lump crab meat and sprinkle lightly with seafood blend seasoning.

3. Toss or stir for 1–2 minutes—you’re simply warming the crab, not browning it. Remove promptly to preserve those big, delicate chunks.

Pro Tip: Avoid over-handling the crab meat. A gentle fold preserves those luscious lumps that give each bite a sweet surprise.

Step 7. Cook the Shrimp

1. Season the shrimp lightly with seafood blend and a dash of Cajun seasoning.

2. In the skillet (no need to wipe it out!), add a touch of butter and let it melt.

3. Arrange the shrimp in a single layer. Cook 2–3 minutes per side, until they turn opaque and curl just slightly. Overcooked shrimp become rubbery, so watch them closely!

4. Remove and set aside with the other seafood.

Variation: For a smoky twist, you can grill the shrimp instead—just brush with oil and season, then cook 1–2 minutes per side over medium-high heat.

Step 8. Build the First Layer

1. Pour half of your cheese sauce over the hot, drained pasta in the baking dish. Use a spatula to gently stir until every noodle is coated in that silky mixture.

2. Sprinkle half of the shredded Colby Jack cheese evenly on top. This creates a melty bed for your seafood.

Tip: If you like extra crunch, mix in ½ cup of panko breadcrumbs with a tablespoon of melted butter and sprinkle over the cheese in this layer.

Step 9.  Add the Seafood Trio

1. Scatter the sautéed crawfish, warmed crab meat, and cooked shrimp in an even layer over the pasta. Try to distribute each protein so every scoop has a balanced bite.

2. Press them in lightly—this helps them sink just enough to stay nestled under the final blanket of cheese.

Step 10. Finish & Bake

1. Pour the remaining cheese sauce over your seafood-studded pasta.

2. Top with the rest of the Colby Jack and, if you’re feeling extra indulgent, a few more crawfish tails or a sprinkle of Parmesan.

3. Bake in your preheated 350 °F (177 °C) oven for 10–15 minutes, until the cheese is fully melted and the top is lightly golden. If you like a bubbly crust, switch to broil for the last 1–2 minutes, watching carefully to prevent burning.

Final Touches & Serving Tips

• Let the casserole rest for 5 minutes before serving—this helps the sauce thicken slightly, so it doesn’t run off the plate.

• Garnish with a handful of chopped fresh parsley for color and a hint of freshness.

• Serve alongside a crisp green salad or crusty garlic bread to balance the richness.

Make-Ahead & Storage

• Assemble Ahead: Layer everything in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 extra minutes to the bake time if coming straight from the fridge.

• Leftovers: Store in an airtight container for up to 3 days. Reheat in a 325 °F oven for 10–15 minutes, or microwave single portions, stirring halfway through.

FAQ Section

1. Can I swap out Velveeta for another cheese?

Absolutely! While Velveeta gives that signature silky melt, you can substitute it with an equal weight of processed cheese like Muenster or even a combination of Monterey Jack and mild Cheddar. Just be sure your alternative melts smoothly—avoid aged, crumbly cheeses for the sauce base.

2. How can I adjust the spice level?

If you prefer milder flavors, reduce the Cajun seasoning and Kinder’s Seafood Blend by half. You can also omit the Accent (MSG) without compromising texture. For more heat, stir in a pinch of cayenne or drizzle a bit of your favorite hot sauce into the cheese sauce before baking.

3. What if I can’t find crawfish tails?

No worries—simply increase the shrimp and crab proportions to replace the crawfish. You could also swap in lobster meat for a luxe variation, or use bay scallops for a slightly sweeter bite. Just keep the total seafood weight close to the original recipe so your layering proportions stay balanced.

4. Can I make this casserole ahead of time?

Yes! Assemble everything—pasta, cheese sauce, and seafood layers—in your baking dish up to 24 hours ahead. Cover tightly and refrigerate. When you’re ready, bake at 350 °F (177 °C) for 20–25 minutes (adding a few extra minutes if the dish is straight from the fridge) until hot and bubbly.

5. Is this recipe freezer-friendly?

You can freeze the assembled, unbaked casserole for up to one month. Wrap it well in plastic and aluminum foil to prevent freezer burn. Thaw overnight in the fridge, then bake at 350 °F (177 °C) for about 25–30 minutes, or until heated through and golden on top.

6. What side dishes pair best with this casserole?

A crisp green salad tossed with vinaigrette cuts through the richness beautifully. Garlic bread or buttery dinner rolls are perfect for scooping up any extra sauce. For a lighter touch, serve with steamed broccoli or roasted Brussels sprouts.

7. How do I prevent the seafood from getting rubbery?

Quick, gentle cooking is key. Sauté crawfish and warm crab just until heated through, and cook shrimp 2–3 minutes per side. Overcooking in the skillet or oven will toughen the proteins. Remember that the final bake at 350 °F (177 °C) is just 10–15 minutes—long enough to meld flavors and melt cheese without drying out your seafood.

Conclusion

Cooking up this decadent Seafood Mac & Cheese Casserole is like throwing a little Southern fête in your kitchen—rich, cozy, and brimming with flavor. From that first velvety cheese pull to the surprise pop of sweet crab and spicy crawfish, every bite feels like a celebration. Whether it’s for a family dinner, game-day feast, or a special gathering, this dish is guaranteed to gather everyone around the table.

Give it a go this weekend: mix up your favorite cheese combos, play with spice levels, or experiment with lobster or scallops if you’re feeling adventurous. And once you’ve tasted that golden, bubbly top and forked into creamy layers, drop a comment below to tell me how it went. Share your own twists—maybe you swapped in smoked Gouda or added diced jalapeños for heat. I love hearing your stories and ideas!

Here’s to comfort food with a coastal twist. Happy cooking, and may your next casserole be the star of the show!

Seafood Mac & Cheese

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• Author: Mark's Recipe
• Total Time: 45 minutes

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Description

A decadent twist on classic mac & cheese, this casserole brings together tender shrimp, sweet lump crab, and succulent crawfish in a rich, creamy cheese sauce. Perfect for seafood lovers seeking comforting, flavor-packed comfort food.

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Ingredients

Scale 1x2x3x

For the pasta

• 1 lb (450 g) elbow macaroni (or preferred short pasta)
• Water for boiling
• Salt, to taste

For the cheese sauce

• 454 g Velveeta cheese, cubed (or your favorite melting cheese)
• 907 g Colby Jack cheese, shredded (reserve ¼ cup for topping)
• 710 mL heavy whipping cream
• 1 can (10.5 oz) cream of chicken soup
• 3 Tbsp unsalted butter

For the seafood

• 1 bag (about 450 g) jumbo shrimp, peeled & deveined
• 1 can (6 oz) lump crab meat, drained
• 1 bag (about 300 g) crawfish tails, thawed & rinsed

Seasonings

• 3 tsp Kinder’s Seafood Blend (or Creole seasoning)
• 3 tsp Cajun seasoning (e.g., Slap Ya Mama)
• 2 tsp garlic powder
• 3 tsp Accent (MSG) flavor enhancer
• 2 tsp ground black pepper
• Chopped parsley, for garnish

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Instructions

1️⃣ Preheat & prep
Preheat your oven to 350 °F (177 °C). Lightly grease a large baking dish.

2️⃣ Make the cheese sauce
In a medium saucepan over low heat, combine the heavy cream, cream of chicken soup, and cubed Velveeta. Stir constantly until the cheese fully melts and the sauce is smooth.

3️⃣ Season the sauce
Stir in Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper until evenly distributed. Remove from heat.

4️⃣ Cook the pasta
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente (per package directions). Drain and transfer to the prepared baking dish.

5️⃣ Sauté crawfish
In a skillet over medium heat, melt 1 Tbsp butter. Add crawfish tails plus a pinch of seafood seasoning; sauté 2–3 minutes until just heated through. Transfer to a plate.

6️⃣ Warm the crab
Add another 1 Tbsp butter to the skillet. Gently warm the lump crab meat with a light sprinkle of seasoning, 1–2 minutes. Remove and set aside.

7️⃣ Cook the shrimp
Season shrimp with a bit of the seafood blend. In the same skillet (or air fryer), cook with a touch of butter until just opaque (about 2–3 minutes per side). Remove and set aside.

8️⃣ First layer
Pour half of the cheese sauce over the drained pasta. Add half of the shredded Colby Jack, then gently stir to combine.

9️⃣ Add the seafood
Evenly arrange the sautéed crawfish, warmed crab meat, and cooked shrimp over the pasta mixture.

🔟 Finish & bake
Pour the remaining cheese sauce over the seafood, then sprinkle with the remaining Colby Jack and extra crawfish tails, if desired. Bake 10–15 minutes, until cheese is melted and the top is lightly golden.

Notes

• Cheese swaps: Feel free to use sharp cheddar, Gouda, or Monterey Jack in place of Velveeta or Colby Jack for different flavor profiles.
• Spice level: Adjust Cajun seasoning to taste—and add a pinch of cayenne for extra heat.
• Breadcrumb topping: For a crunchy crust, mix ½ cup panko breadcrumbs with 1 Tbsp melted butter; sprinkle on before baking.

• Prep Time: 20 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 6