Seafood Mac & Cheese Bake

Luxurious, creamy, and packed with ocean flavor—this golden-baked casserole is the ultimate comfort dish for seafood lovers. Tender macaroni is smothered in a velvety cheese sauce made with Velveeta, Colby Jack, heavy cream, and cream of chicken soup, then layered with plump shrimp, flaky lump crab, and Cajun-kissed crawfish tails. Baked until bubbly and golden, it’s like a Southern seafood boil met a gourmet mac and cheese—and they became best friends.

Why You’ll Love This Recipe

This isn’t just another mac and cheese—it’s a celebration on a plate. Inspired by Gulf Coast flavors and Louisiana spice, this indulgent bake blends rich dairy, bold seasonings, and high-quality seafood into one show-stopping dish. Whether you're feeding a crowd or treating yourself to something special, every bite delivers comfort with a kick.

Perfect for:

  • Holiday dinners and game-day feasts
  • Impressing guests or celebrating milestones
  • Fans of gumbo, étouffée, or seafood pasta
  • Making memories around the dinner table

🍤 "I made this for Mardi Gras," said one home cook. "My guests thought I’d spent all day cooking—but I prepped most of it ahead!"

Ingredients

For the Pasta

  • 1 lb (450g) elbow macaroni (or cavatappi, shells, or penne)

For the Cheesy Sauce Base

  • 710ml (3 cups) heavy whipping cream
  • 1 can (10.5 oz / 300g) cream of chicken soup (classic style)
  • 454g (16 oz) Velveeta cheese, cubed (for ultra-smooth melt)
  • 907g (2 lbs) Colby Jack cheese, shredded (divided use)
  • 3 tbsp (45g) unsalted butter

For the Seasoned Seafood Blend

  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 1 can (6–8 oz) lump crab meat, drained and picked over for shell
  • 1 bag (12–16 oz) crawfish tails, thawed and rinsed
  • 3 tsp Kinder’s Seafood Seasoning (or homemade blend)
  • 3 tsp Cajun seasoning
  • 2 tsp garlic powder
  • 3 tsp Accent flavor enhancer (MSG) (optional but recommended for umami depth)
  • 2 tsp freshly ground black pepper

For Finishing Touches

  • Chopped fresh parsley, for garnish
  • Extra crawfish or shrimp on top for presentation

Step-by-Step Instructions

1. Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Cook macaroni according to package directions until al dente (~1 minute less than full cook time).
  • Drain well and transfer to a 9×13-inch baking dish or large casserole. Set aside.

✅ Do not rinse —the starch helps the sauce cling.

2. Make the Creamy Cheese Sauce

In a large saucepan over low heat:

  • Combine heavy cream, cream of chicken soup, and cubed Velveeta.
  • Stir constantly with a wooden spoon or whisk as the cheese melts.
  • Continue cooking 5–7 minutes, until smooth, creamy, and slightly thickened.

❗ Keep heat low—high heat can cause separation.

Remove from heat and stir in:

  • ½ of the shredded Colby Jack
  • All Cajun seasoning, seafood blend, garlic powder, Accent, and black pepper

Stir until fully blended.

3. Sauté the Seafood (Optional but Recommended)

In a large skillet over medium heat:

  • Melt 1 tbsp butter. Add crawfish tails and a pinch of seafood seasoning. Sauté 2–3 minutes just to warm through. Remove and set aside.

Wipe pan if needed, then add another 1 tbsp butter.

  • Gently warm crab meat with a light sprinkle of seasoning. Remove and set aside.

Add remaining butter and increase heat slightly.

  • Toss shrimp with seasoning and sauté 2–3 minutes per side, until opaque and pink. Or air fry at 375°F for 6–8 mins.

✅ Don’t overcook —seafood will heat again in oven.

4. Assemble the Layers

  • Pour half of the cheese sauce over the cooked macaroni. Stir gently to coat.
  • Sprinkle with a portion of the remaining Colby Jack cheese.
  • Evenly distribute crawfish, crab, and shrimp over the top.
  • Pour remaining sauce over the seafood.
  • Top with the rest of the shredded Colby Jack.

✅ Pro Tip: For extra richness, dot the top with a little butter before baking.

5. Bake Until Golden & Bubbly

  • Preheat oven to 350°F (177°C).
  • Bake uncovered 10–15 minutes, until:
    • Cheese is melted and bubbling
    • Top is lightly golden
    • Internal temperature reaches ~165°F

✅ Broil 1–2 minutes at the end for deeper browning (watch closely!).

6. Garnish & Serve

  • Remove from oven and let rest 5 minutes—this helps hold shape when scooped.
  • Sprinkle generously with chopped fresh parsley.
  • Optional: Arrange extra crawfish or shrimp on top for flair.

Serve hot, straight from the dish.

Pair with:

  • Garlic bread or cornbread
  • A crisp green salad or coleslaw
  • Cold beer or sweet tea

✅ Leftovers? Reheat gently in the oven—the flavors deepen overnight!

You Must Know

  • Use real Velveeta —it melts smoothly without separating.
  • Shred your own cheese —pre-shredded contains anti-caking agents that make sauce grainy.
  • Sauté seafood lightly —just to infuse flavor and warmth.
  • Tastes better the next day! Flavors meld beautifully overnight.
  • Freezer-friendly? Best fresh—but freeze base before adding dairy.

Storage Tips

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat in oven at 350°F for 15–20 minutes (best texture). Microwave works but may dry slightly.
  • Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Crawfish tails
Diced lobster, scallops, or extra shrimp
For availability
Crab meat
Imitation crab or white fish
Budget-friendly option
Cream of chicken soup
Cream of mushroom or celery
Or make homemade roux-based sauce
Velveeta
Processed American cheese or extra Colby Jack + 1 tbsp sodium citrate
For meltability
Accent (MSG)
Omit or use 1 tsp nutritional yeast
Umami substitute

Serving Suggestions

  • Serve family-style right in the baking dish.
  • Great for potlucks—bring the whole pan!
  • Double the batch and freeze half for future comfort.
  • Pack in lunchboxes (reheat safely).

Cultural Context

Rooted in Southern coastal cuisine and Creole traditions, this recipe celebrates how land and sea come together in bold, creamy dishes. Found at holiday tables, church suppers, and creative kitchens alike, it honors the joy of sharing food that’s both luxurious and deeply satisfying.

Pro Tips

  • Double the recipe? Yes—perfect for feeding a crowd. Use a larger pan or double the dish.
  • Want more heat? Add cayenne, hot sauce, or diced jalapeños to the sauce.
  • Make ahead: Assemble unbaked casserole and refrigerate overnight. Bake when ready.
  • Label your dish: People will ask for the recipe.
  • Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen seafood mix?
A: Absolutely! Thaw completely and pat dry before using.

Q: Why did my sauce separate?
A: Likely due to high heat or cold ingredients. Keep heat low and warm cream slightly.

Q: Is this gluten-free?
A: Only if using GF pasta and verifying all ingredients (especially soup and seasonings).

Q: Can I make it in a slow cooker?
A: Yes! Layer everything and cook on LOW 2–3 hours, stirring once carefully.

Q: Can I air fry individual portions?
A: Yes! Air fry at 350°F for 8–10 mins, covering with foil if browning too fast.

Allergy Information

Contains: dairy (cheese, cream, butter), eggs (in some processed cheeses), shellfish (shrimp, crab, crawfish), wheat (in soup, pasta).
Gluten-free option: Use certified GF pasta and verify all ingredients.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed soups, cheeses, and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 8 servings

  • Calories: 680
  • Fat: 42g
  • Saturated Fat: 24g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Sugar: 5g
  • Protein: 38g
  • Sodium: 1,280mg

Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.

Final Thought: This bake doesn’t shout. It emerges golden from the oven, bubbling and fragrant, saying everything a great meal should: “Scoop me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with seafood, soul, and someone who says, “Let’s make it together.”