Pressure Cooker Buffalo Shrimp Mac & Cheese Recipe

Pressure Cooker Buffalo Shrimp Mac & Cheese Recipe
Pressure Cooker Buffalo Shrimp Mac & Cheese Recipe photo by Taste of Home
Publisher Photo

Pressure Cooker Buffalo Shrimp Mac & Cheese Recipe

Be the first to add a review
Publisher Photo
For a rich, creamy and slightly spicy shrimp and pasta recipe, you can't beat this crowd-pleasing 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: 10 min. + releasing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + releasing

Ingredients

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

Directions

In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in macaroni. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure according to manufacturer's directions.
Select saute setting, and adjust for normal heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5 to 6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce. Yield: 6 servings.
Originally published as Pressure Cooker Buffalo Shrimp Mac & Cheese in One Pot Instant Pot Winter 2017

  • 2 cups 2% milk
  • 1 cup half-and-half cream
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1-1/2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Gouda or Swiss cheese
  • 3/4 pound frozen cooked salad shrimp, thawed
  • 1 cup crumbled blue cheese
  • 2 tablespoons Louisiana-style hot sauce
  • 2 tablespoons minced fresh chives
  • 2 tablespoons minced fresh parsley
  • Additional Louisiana-style hot sauce, optional
  1. In a 6-qt. electric pressure cooker, combine the first seven ingredients; stir in macaroni. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 3 minutes. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure according to manufacturer's directions.
  2. Select saute setting, and adjust for normal heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5 to 6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce. Yield: 6 servings.
Originally published as Pressure Cooker Buffalo Shrimp Mac & Cheese in One Pot Instant Pot Winter 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPressure Cooker Buffalo Shrimp Mac & Cheese

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review