Buffalo Shrimp Mac & Cheese Recipe

Buffalo Shrimp Mac & Cheese Recipe
Buffalo Shrimp Mac & Cheese Recipe photo by Taste of Home
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Buffalo Shrimp Mac & Cheese Recipe

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For a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing slow cooker dish. It's a nice new twist on popular Buffalo chicken dishes.—Robin Haas, Cranston, Rhode Island
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 3-1/2 hours

Ingredients

  • 2 cups 2% milk
  • 1 cup half-and-half cream
  • 2 tablespoons Louisiana-style hot sauce
  • 1 tablespoon butter
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 2 cups finely shredded cheddar cheese
  • 1 cup shredded Gouda or Swiss cheese
  • 1-1/2 cups uncooked elbow macaroni
  • 3/4 pound frozen cooked salad shrimp, thawed
  • 1 cup crumbled blue cheese
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • Additional Louisiana-style hot sauce, optional

Directions

In a 3-qt. slow cooker, combine the first eight ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender.
Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce. Yield: 6 servings.

Test Kitchen tips
  • Crumble your own blue cheese versus buying prepackaged crumbles. It will be creamier.
  • Make a Buffalo chicken version by adding cooked rotisserie chicken in place of shrimp.
  • Originally published as Buffalo Shrimp Mac & Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p45

    Nutritional Facts

    1 cup: 551 calories, 34g fat (20g saturated fat), 228mg cholesterol, 1269mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 38g protein.

    • 2 cups 2% milk
    • 1 cup half-and-half cream
    • 2 tablespoons Louisiana-style hot sauce
    • 1 tablespoon butter
    • 1 teaspoon ground mustard
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon white pepper
    • 1/4 teaspoon ground nutmeg
    • 2 cups finely shredded cheddar cheese
    • 1 cup shredded Gouda or Swiss cheese
    • 1-1/2 cups uncooked elbow macaroni
    • 3/4 pound frozen cooked salad shrimp, thawed
    • 1 cup crumbled blue cheese
    • 2 tablespoons minced fresh chives
    • 2 tablespoons minced fresh parsley
    • Additional Louisiana-style hot sauce, optional
    1. In a 3-qt. slow cooker, combine the first eight ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until macaroni is almost tender.
    2. Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in chives, parsley and, if desired, additional hot sauce. Yield: 6 servings.

    Test Kitchen tips
  • Crumble your own blue cheese versus buying prepackaged crumbles. It will be creamier.
  • Make a Buffalo chicken version by adding cooked rotisserie chicken in place of shrimp.
  • Originally published as Buffalo Shrimp Mac & Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p45

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