For a rich, creamy and slightly spicy shrimp and pasta recipe, you can’t beat this crowd-pleasing slow cooker dish. It’s a nice twist on the always popular macaroni and cheese.
—Robin Haas, Cranston, RI
Prep: 15 min. • Cook: 3 1/2 hours • Makes: 6 servings
2 cups 2% milk
1 cup half-and-half cream
2 Tbsp. Louisiana-style hot sauce
1 Tbsp. butter
1 tsp. ground mustard
1/2 tsp. onion powder
1/4 tsp. white pepper
1/4 tsp. ground nutmeg
2 cups (8 oz.) finely shredded cheddar cheese
1 cup (4 oz.) shredded Gouda or Swiss cheese
1 1/2 cups uncooked elbow macaroni
3/4 lb. frozen cooked salad shrimp, thawed
1 cup (4 oz.) crumbled blue cheese
2 Tbsp. minced fresh chives
2 Tbsp. minced fresh parsley
Additional Louisiana-style hot sauce, optional
1. In a 3-qt. slow cooker, combine the first eight ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low for 3 to 3 1/2 hours or until the macaroni is almost tender.
2. Stir in shrimp and blue cheese; cook, covered, 30-35 minutes longer or until heated through. Just before serving, stir in the chives, parsley and, if desired, additional hot sauce.
Per serving: 1 cup equals 551 cal., 34g fat (20g sat. fat), 228mg chol., 1269mg sodium, 22g carb. (7g sugars, 1g fiber), 38g pro.
GOES GREAT WITH
Hawaiian dinner rolls lend sweet flair to this robust main course.