Why You’ll Love This Recipe

I love how over-the-top delicious this dish is. It’s loaded with creamy cheese, tender pasta, and a trio of seafood that makes every bite feel luxurious. It’s deeply comforting yet festive enough for a crowd. Whether I serve it as a main course or a standout side dish, this seafood mac never fails to impress. Plus, it reheats well and makes amazing leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

  • 1 pound macaroni noodles

For the Cheeses:

  • 16 ounces Velveeta cheese, cut into cubes

  • 32 ounces Colby Jack cheese, shredded

For the Dairy & Sauce Base:

  • 3 cups heavy whipping cream

  • 3 tablespoons unsalted butter

  • 1 can cream of chicken soup

For the Seafood:

  • 1 pound jumbo shrimp, peeled and deveined

  • 1 can lump crab meat, drained

  • 1 pound crawfish tails, thawed and rinsed

For Seasoning:

  • 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

Directions

  1. In a saucepan over low heat, I gently warm the heavy cream, cream of chicken soup, and cubed Velveeta, stirring constantly until the sauce is smooth and creamy.

  2. I stir in the seafood blend, Cajun seasoning, garlic powder, Accent, and black pepper until everything is well combined.

  3. I boil the macaroni noodles in salted water until al dente, then drain and transfer to a large baking dish.

  4. In a skillet, I melt a portion of the butter and sauté the crawfish tails with a pinch of seafood seasoning for 2–3 minutes. I remove and set them aside.

  5. I melt more butter in the skillet, gently warm the crab meat, season lightly, and set aside.

  6. I season the shrimp with seafood blend, then sauté them in butter or cook in an air fryer until just opaque and cooked through.

  7. I pour half of the cheese sauce over the cooked macaroni, add a portion of Colby Jack cheese, and stir to combine.

  8. I distribute the crawfish, crab, and shrimp evenly over the pasta.

  9. I top it all with the remaining cheese sauce and the rest of the Colby Jack cheese. I garnish with extra crawfish tails and chopped parsley.

  10. I bake the dish at 350°F (175°C) for 10–15 minutes, until the cheese is melted and bubbly, and the top is lightly golden.

Servings and timing

This recipe makes 10 servings and takes about 45 minutes total:

  • Prep Time: 25 minutes

  • Cook Time: 20 minutes

It’s perfect for feeding a hungry crowd or creating a decadent dish for special occasions.

Variations

  • Use different pasta like cavatappi, penne, or shells for a fun texture change.

  • Swap Velveeta with cream cheese or a béchamel-based cheese sauce if I want a more traditional mac and cheese base.

  • Add smoked paprika or hot sauce for a deeper, spicier flavor.

  • Include scallops or lobster for an even more luxurious seafood mix.

  • Top with breadcrumbs before baking for a crunchy golden crust.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and bake in the oven at 325°F for about 10–15 minutes, or microwave in short intervals until hot. I add a splash of cream or milk if the pasta seems dry after refrigeration.

FAQs

Can I use frozen seafood?

Yes, I just make sure to thaw and pat it dry before cooking to avoid excess moisture in the dish.

Is there a substitute for Velveeta?

I can use cream cheese or make a roux-based cheese sauce with extra Colby Jack if I prefer a different texture and taste.

Can I make this ahead of time?

Absolutely. I prepare the dish up to the baking step, cover it, and refrigerate. When ready, I bake it as directed, adding a few extra minutes if it’s coming straight from the fridge.

What if I can’t find crawfish tails?

Shrimp and crab work well on their own, or I substitute with chopped scallops or even imitation crab for a budget-friendly option.

Can I make this without cream of chicken soup?

Yes, I can replace it with a homemade roux and some chicken broth or simply increase the amount of cream and cheese sauce.

Conclusion

Seafood Mac with Colby Jack Cheese is rich, cheesy, and overflowing with bold Southern flavors. I love making this dish when I want to turn mac and cheese into something really special. With its creamy texture, savory seafood, and bubbling cheesy top, it’s always a hit—whether I’m serving guests or just treating myself.

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Seafood Mac with Colby Jack Cheese

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  • Author: Mia
  • Total Time: 45 minutes
  • Yield: 10 servings (1 large casserole)
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Description

A rich, Southern-inspired mac and cheese loaded with shrimp, crab, and crawfish, smothered in creamy Colby Jack and Velveeta cheese.

Ingredients

→ 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

Instructions

In a saucepan over low heat, gently heat heavy cream, cream of chicken soup, and Velveeta, stirring until melted and smooth.

Stir in Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper until fully combined.

Boil macaroni in salted water until al dente. Drain and transfer to a large baking dish.

In a skillet, melt some butter and sauté crawfish tails with seafood seasoning for 2–3 minutes. Set aside.

Warm crab meat in butter and season lightly; remove from heat.

Season shrimp and sauté in butter or air fry until just cooked.

Pour half the cheese sauce over the macaroni. Add some shredded Colby Jack and stir well.

Distribute the crawfish, crab, and shrimp evenly across the macaroni mixture.

Top with remaining cheese sauce and Colby Jack. Garnish with extra crawfish and parsley.

Bake at 350°F (175°C) for 10–15 minutes, until bubbly and golden.

Notes

Do not overcook seafood — it continues cooking in the oven.

For added richness, stir in a few tablespoons of cream cheese to the sauce.

Velveeta ensures the sauce stays smooth and gooey — avoid substitutes if possible.

Great for holidays, potlucks, and Southern-style dinners.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Seafood Recipes, Main Course, Casseroles
  • Method: Baking
  • Cuisine: American, Southern

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