Pressure-Cooker Buffalo Shrimp Mac & Cheese

Name: Pressure-Cooker Buffalo Shrimp Mac & Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
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

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

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. When finished cooking, allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure. Press cancel.
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.

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.

Originally published as Buffalo Shrimp Mac & Cheese in Cook It Fast, Cook It Slow