Cajun Shrimp Mac and Cheese

Shrimp, Creole seasoning, and 3 types of cheese--Parmesan, Fontina, and mozzarella-- take this updated mac and cheese recipe to a whole new playing field.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 509 Calories

Ingredients

• 1 cup milk
• 1 (12 fluid ounce) can evaporated milk
• 1 tablespoon butter, melted
• 1 clove garlic, minced
• nonstick cooking spray
• 1 shallot, finely chopped
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 1 teaspoon Creole seasoning
• 2 cups pipe rigate pasta
• 1.5 cups shredded mozzarella cheese
• 0.5 cup shredded Parmesan cheese
• 0.5 cup panko bread crumbs
• 1.5 tablespoons butter
• 0.5 teaspoon seafood seasoning (such as Old Bay®)
• 0.5 teaspoon Creole seasoning
• 0.25 cup whipping cream
• 1.5 cups cooked medium shrimp
• 0.33333334326744 cup shredded Fontina cheese

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the pot. Add shallot and garlic; saute until fragrant, about 1 minute. Hit Cancel button and allow the cooker to cool.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Coat an 8x8-inch casserole dish with cooking spray.

Step 3

Add evaporated milk, cooked shrimp, cheeses, seafood seasoning, and Creole seasoning to the pasta mixture; mix to thoroughly combine. Transfer to the prepared casserole dish.

Step 4

Mix panko, seafood seasoning, and Creole seasoning together for the crumb topping. Mix in melted butter. Spread over casserole dish.

Step 5

Bake in the preheated oven until bubbling, about 5 minutes. Switch on the broiler and broil until top of casserole is golden brown, 2 to 4 minutes.

Step 6

Pour in pasta and stir to coat with shallot-butter sauce. Add milk and whipping cream. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

Step 7

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Use the quick-release method to release remaining pressure. Unlock and remove the lid.