Rating: Unrated
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This macaroni and cheese gets elevated by the addition of shrimp. It partially cooks in the Instant Pot® and is finished in the oven. Please shred cheese yourself; if you use pre-shredded cheese, it will not be creamy.


Recipe Summary test

15 mins
30 mins
10 mins
55 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Crumb Topping:


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.

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

  • 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.

Nutrition Facts

509 calories; protein 30.1g; carbohydrates 45.1g; fat 24.3g; cholesterol 142.7mg; sodium 830.2mg. Full Nutrition