Pressure-Cooker Buffalo Shrimp Mac & Cheese

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

1. In a 6-qt. electric pressure cooker, combine the first 7 ingredients; stir in macaroni. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 4 minutes, then quick-release any remaining pressure.
2. Select saute setting and adjust for medium heat. Stir in shredded cheeses, shrimp, blue cheese and hot sauce. Cook until heated through, 5-6 minutes. Just before serving, stir in chives, parsley and, if desired, additional hot sauce.

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

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