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Buffalo Shrimp Mac & Cheese

For a rich, creamy and slightly spicy shrimp mac and cheese 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
  • Total Time
    Prep: 15 min. Cook: 3-1/2 hours
  • Makes
    6 servings

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 8 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.

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

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    Reviews

    Click stars to rate
    Average Rating:
    • snddale5
      May 5, 2019

      Followed recipe exactly as written. Turned out clumpy without a buffalo sauce flavor. Won't use instantpot next time.

    • mrscessna
      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.

    • marcibanes
      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.