Wash shrimp, pat dry and season with Slap Ya Mama.
Melt the butter in a non-stick pan. Then add the shrimp. Cook 2 minutes on each side. Then add the buffalo sauce. Stir everything together and cook for another 3 minues. Turn off the heat and set the Buffalo Shrimp aside.
Preheat oven to 375 degrees.
Cut/shred all of the cheese.
Boil the elbow noodles al dente. Rinse and drain.
To make the macoroni mix, beat the egg into the cup of milk and season with salt and pepper. Set aside.
In a cast iron skillet or baking dish, evenly mix the noodles with all of the cheese.
Pour the macaroni mix over the noodles and cheese and mix until every thing is coated. Level the pan.
Stick the pieces of butter in between the noodles and cheese, throughout the entire pan.
Pour the buffalo shrimp over the entire pan and gently push the shrimp down into the mac and cheese. Drizzle the excess buffalo sauce over everything. You can drizzle more sauce directly out of the bottle if you want more.
Garnish the pan with a light layer of smoked paprika. This adds flavor and helps the dish to brown.
Cover the pan with aluminum foil and bake the macaroni and cheese until the cheese begins to bubble. Uncover the pan and bake a few more minutes to allow the cheese to brown a bit.
Let the pan cool a little before serving as hot cheese will burn the ish out of you.
You can switch out the shrimp for chicken, vegan meat or whatever protein you'd like.
You may add blue cheese and breadcrumbs for more flavor and texture, or drizzle with some ranch dressing. You can even sneak in some veggies. It's ok to be creative!
To get a variety of cheeses for my mac and cheese without spending a grip, I cheat and use a cheese variety tray since it has just enough of each cheese. Then I add 2 cups of sharp cheddar.
This would be the perfect dish to make with leftover cheese from a charcuterie board as you can use whatever type of cheeses you like.
Buffalo Shrimp Mac and Cheese https://mooremealz.com/buffalo-shrimp-mac-and-cheese/