Buffalo Shrimp Mac & Cheese
Total TimePrep: 15 min. Cook: 3-1/2 hours
- 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
- 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.
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Nutrition Facts1 cup: 551 calories, 34g fat (20g saturated fat), 228mg cholesterol, 1269mg sodium, 22g carbohydrate (7g sugars, 1g fiber), 38g protein.
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Dec 22, 2018
This was easy to make, and tasty but the macaroni was a little mushy. I didn't cook it the entire 3.5 hours.
Jun 10, 2018
This was very good. The recipe was very easy and quick to put together. Perfect for a quick busy weeknight dinner. I did have to add about 1/4 cup of extra milk to keep the noodles from burning. I also added 1/4 tsp. Of Cajun Seasoning.