Seafood Mac & Cheese Bake

In a saucepan over low heat, combine heavy whipping cream, cream of chicken soup, and cubed Velveeta cheese. Stir continuously until cheese melts and sauce becomes smooth.

Add Kinder’s Seafood Blend, Cajun seasoning, garlic powder, Accent, and black pepper to the cheese sauce. Stir thoroughly to incorporate seasonings into the mixture.

Boil macaroni noodles in salted water according to package instructions until al dente. Drain well and transfer to a large baking dish.

In a skillet, melt butter over medium heat. Add crawfish tails and a pinch of seafood seasoning. Sauté for 2–3 minutes, then remove from pan and set aside.

Add a small amount of butter to the skillet. Gently warm lump crab meat, seasoning lightly. Remove from heat and set aside.

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

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

Arrange sautéed crawfish tails, warmed crab meat, and cooked shrimp evenly over the macaroni mixture.

Pour the remaining cheese sauce evenly over the seafood. Sprinkle remaining shredded Colby Jack cheese and garnish with extra crawfish tails and chopped parsley.

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