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

→ 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

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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.

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.