Shells and Cheese
My kiddos are big fans of Mac and Cheese. In the quest to give them less processed foods but still give them their fav dishes, I have become somewhat a master at mac and cheese. We loved baked mac and cheese with all the crusty goodness on top but this was an easy on the go recipe for one of our crazy nights.
Here's an easy Shells and Cheese recipe that you can pull off in just 15 minutes if you gather your ingredients before hand!!
1 box of Pasta of your choice (I used mini shells)
1/4 c. flour
1/4 c. butter
2 cups of Milk
4 oz. Hunters Sharp Cabot Cheese (grated)
8 oz. bag Shredded Sharp Cheddar (I used Sargento this time)
Salt and Pepper
Pinch of nutmeg
First get your water boiling! This sauce works up so quickly you really need to get your pasta going first! Cook pasta according to box directions.
Heat a skillet on med/high heat.
Melt the butter, add the flour to the butter whisking constantly until there are no lumps and turn the heat down to med.
Slowly add the milk, WHISKING CONSTANTLY (I CANNOT STRESS THIS PART ENOUGH)
until the sauce has thickened. Season with salt, pepper and a tiny bit of grated nutmeg.
Add your cheeses and remove from heat, mixing until all the cheese is melted.
At this point you should be ready to drain your pasta. (If not remember to stir the cheese mixture often so it won't form a skin on top)
Add the pasta to the cheese mixture, stir gently until all the pasta is coated with the cheesy goodness!
Serve and enjoy!