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Pressure-Cooker Buffalo Shrimp Mac & Cheese

TOTAL TIME: Prep: 15 min. Cook: 10 min. + releasing YIELD: 6 servings.
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

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

  • 1. In a 6-qt. electric pressure cooker, combine the first 7 ingredients; stir in macaroni. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
  • 2. Select saute setting and adjust for medium heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5-6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

Nutrition Facts

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

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