Ingredients

1 pound macaroni noodles

454 grams Velveeta cheese, cubed

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

Step 1: In a saucepan over low heat, combine the heavy whipping cream, cream of chicken soup, and cubed Velveeta cheese. Stir constantly until the cheese melts and the sauce becomes creamy and smooth.

Step 2: Add Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper to the cheese sauce. Stir well to blend all the flavors evenly.

Step 3: Cook the macaroni noodles in salted boiling water according to package directions until al dente. Drain completely and place them in a large baking dish.

Step 4: In a skillet, melt butter over medium heat. Add the crawfish tails with a pinch of seafood seasoning and sauté for 2–3 minutes. Remove and set aside.

Step 5: Add a touch more butter to the skillet and gently heat the crab meat, seasoning it lightly. Remove from the pan and set aside.

Step 6: Season the shrimp with seafood blend and sauté in butter—or cook them in an air fryer—until opaque and perfectly cooked through.

Step 7: Pour half of the prepared cheese sauce over the macaroni. Add a portion of shredded Colby Jack cheese and stir until the pasta is well coated.

Step 8: Evenly distribute the sautéed crawfish tails, warmed crab meat, and cooked shrimp over the macaroni mixture.

Step 9: Pour the remaining cheese sauce on top, then sprinkle the rest of the Colby Jack cheese. Garnish with extra crawfish tails and chopped parsley.

Step 10: Bake in a preheated oven at 177°C (350°F) for 10–15 minutes, or until the cheese is melted and the top is beautifully golden.

Tips & Variations

Use fresh seafood when possible for the best flavor, but frozen works well too; just thaw properly before cooking.

For extra spice, add a dash of hot sauce or cayenne pepper to the cheese sauce.

If you prefer a lighter version, substitute half the heavy cream with whole milk.

Adding a crunchy topping of panko breadcrumbs mixed with butter before baking adds a delightful texture contrast.

For a deeper smoky flavor, try using smoked cheddar cheese in place of Colby Jack.

FAQs

Can I use other types of pasta for this recipe?

Yes, you can substitute elbow macaroni with other short pasta shapes like shells, penne, or rigatoni. Just adjust the cooking time according to the pasta package instructions.

Is it necessary to use cream of chicken soup?

The cream of chicken soup adds richness and helps create a smooth sauce, but you can substitute with cream of mushroom soup or make a homemade béchamel sauce if preferred.