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
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
Reviews
Followed recipe exactly as written. Turned out clumpy without a buffalo sauce flavor. Won't use instantpot next time.
This was easy to make, and tasty but the macaroni was a little mushy. I didn't cook it the entire 3.5 hours.
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.