Gruyere and Shrimp Macaroni and Cheese

Recipe courtesy of The Southern Slow Cooker Bible

Serves 6

  • 6 cups water
  • 1 teaspoon salt
  • 1½ cups uncooked elbow macaroni
  • 1 (10.75-ounce) can condensed cream of shrimp soup
  • 1 (8-ounce) container sour cream
  • 1 cup milk
  • ½ teaspoon garlic or onion salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1½ cups shredded Gruyere cheese, divided
  • 1 cup cooked salad shrimp

Gruyere and Shrimp Macaroni and Cheese

Gruyere and Shrimp Mac & Cheese

Click image to enlarge



Place the water and salt in a large saucepan over high heat. Bring to a boil and add the macaroni. Cook for 6 minutes. Meanwhile, in a lightly greased medium slow cooker,  stir together the soup, sour cream, milk, garlic salt, black pepper, cayenne, and 1 cup of the cheese. Drain the macaroni and immediately add to the slow cooker. Stir to blend. Cover and cook on low for 3 hours. Stir in the shrimp and top with the remaining ½ cup of the cheese. Let stand for 5 minutes before serving warm.


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Please define cooked salad shrimp. Is this canned shrimp?