Gruyere and Shrimp Macaroni and Cheese

Recipe courtesy of The Southern Slow Cooker Bible

Serves 6

Ingredients:

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

Click image to enlarge

Method:

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.