Buffalo Shrimp Mac & Cheese

• 2 cups 2% milk
• 1 cup half-and-half cream
• 2 tablespoons Louisiana-style hot sauce
• 1 tablespoon butter
• 1 teaspoon ground mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg
• 2 cups finely shredded cheddar cheese
• 1 cup shredded Gouda or Swiss cheese
• 1-1/2 cups uncooked elbow macaroni
• 3/4 pound frozen cooked salad shrimp, thawed
• 1 cup crumbled blue cheese
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• Additional Louisiana-style hot sauce, optional

1. In a 3-qt. slow cooker, combine the first 8 ingredients; stir in shredded cheeses and macaroni. Cook, covered, on low 3 to 3-1/2 hours or until 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 chives, parsley and, if desired, additional hot sauce.

milk, cream, hot sauce, butter, ground mustard, onion powder, white pepper, ground nutmeg, cheddar cheese, gouda, elbow macaroni, salad shrimp, blue cheese, fresh chives, parsley, hot sauce

Taken from www.tasteofhome.com/recipes/buffalo-shrimp-mac-cheese/ (may not work)