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Seafood Mac Colby Jack Cheese

Cheesy macaroni mingles with shrimp, crab, and crawfish tails for a rich, Southern-inspired comfort dish.

→ Pasta

  •  1 pound macaroni noodles

→ Cheeses

  •  16 ounces Velveeta cheese, cut into cubes
  •  32 ounces Colby Jack cheese, shredded

→ Dairy & Sauces

  •  3 cups heavy whipping cream
  •  3 tablespoons unsalted butter
  •  1 can cream of chicken soup

→ Seafood

  •  1 pound jumbo shrimp, peeled and deveined
  •  1 can lump crab meat, drained
  •  1 pound crawfish tails, thawed and rinsed

→ Seasonings

  •  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

Gently heat heavy whipping cream, cream of chicken soup, and cubed Velveeta cheese in a saucepan over low heat, stirring constantly until the cheese melts and the sauce is smooth.

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2

Blend in Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and ground black pepper into the cheese sauce, mixing until fully integrated.


3

Boil macaroni noodles in salted water following package directions until al dente. Drain thoroughly and place in a large baking dish.



4

Melt a portion of the unsalted butter in a skillet over medium heat. Add crawfish tails with a pinch of seafood seasoning and sauté for 2 to 3 minutes. Remove and reserve.



5

Add additional butter to the skillet and gently warm the lump crab meat, seasoning lightly. Remove from heat and set aside.



6

Season shrimp with seafood blend. Sauté in a buttered skillet or cook in an air fryer until opaque and just cooked through.


7

Pour half of the cheese sauce over the cooked macaroni in the baking dish. Add a portion of shredded Colby Jack cheese and stir until combined.


8

Evenly distribute sautéed crawfish tails, warmed crab meat, and cooked shrimp across the macaroni mixture.


9

Pour the remaining cheese sauce over the seafood. Sprinkle with the remaining Colby Jack cheese and garnish with extra crawfish tails and chopped parsley. Bake in a preheated oven at 350°F for 10 to 15 minutes, until the cheese is melted and the top is lightly golden.

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