Shrimp Macaroni and Cheese with a Cajun Twist

Ingredients

• 1 ½ tablespoons butter
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 cup milk
• ¼ cup whipping cream
• nonstick cooking spray
• 1 (12 fluid ounce) can evaporated milk
• 1 ½ cups cooked medium shrimp
• 1 teaspoon seafood seasoning (such as Old Bay®)
• 1 teaspoon Creole seasoning
• Crumb Topping:
• ½ cup panko bread crumbs
• 1 tablespoon butter, melted

Step 1

Turn on your pressure cooker to the sauté setting. Melt the butter, then toss in the shallot and garlic, cooking until they’re fragrant—about a minute or so. Hit cancel and let the pot cool down a bit. Next, add the pasta and stir it around to coat with that buttery shallot mixture. Pour in the milk and cream, then seal the lid and set it to cook on high pressure for 10 minutes. It might take a little while for the pressure to build up.

Step 2

Once the cooking time is up, let the pressure release naturally for about 10 minutes, then carefully do a quick release to let out any remaining steam. Open the lid and preheat your oven to 350°F. Give an 8x8-inch casserole dish a quick spray with cooking spray to keep things from sticking.

Step 3

Stir in the evaporated milk, cooked shrimp, cheeses, and both the seafood and Creole seasonings into the pasta mixture until everything is well combined. Pour it all into your prepared casserole dish. For the topping, mix the panko with the same seasonings and melted butter, then spread it evenly over the casserole.

Step 4

Pop it in the oven until it’s bubbly, about 5 minutes. Finally, switch your oven to broil and watch the top until it turns a beautiful golden brown—this should take just a few minutes. Enjoy!