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
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Pressure Cooker 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 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.

Test Kitchen tips
  • Try Buffalo Chicken Mac & Cheese by adding cooked rotisserie chicken in place of shrimp.
  • Crumble your own blue cheese versus buying prepackaged; it will be creamier.
  • 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.

    Test Kitchen tips
  • Try Buffalo Chicken Mac & Cheese by adding cooked rotisserie chicken in place of shrimp.
  • Crumble your own blue cheese versus buying prepackaged; it will be creamier.
  • Originally published as Pressure Cooker Buffalo Shrimp Mac & Cheese in One Pot Instant Pot Winter 2017

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