- 2 cups milk
- 2 cups shells
- 1 cup white cheddar cheese
There are times when we get so tired and probably don’t feel like cooking for too long after a long day. It’s totally okay. It’s a normal feeling, we’ve all been in those shoes before. In that situation, we probably want to settle for a very quick but fantastic meal for lunch or dinner. Then, shells and white cheddar has got us covered! Shells and White cheddar is a very smooth, cheesy, and creamy sauce stirred together with pasta. Do you know why it creamy? It’s simply because you’ll be cooking noodles in milk.
Yeah, you saw that right. Cooking noodles in milk, not water! Isn’t that wonderful? So, tell me, won’t boiling noodles in milk be creamy and delicious? I know you can’t wait to try this recipe out. Yes, right? Make sure you try it out soon and add it to your meal’s list when next you’re planning the meals for the week.
This recipe is very quick and easy to prepare, and in under 30 minutes, you will have your meal smiling at you on your dining table. And guess what? You and your family are gonna love the creamy taste! The main ingredients needed for this recipe are not much, just milk, shells and white cheddar cheese. Others include butter, flour, salt, and some spice. Shells and white cheddar is the best Mac and Cheese ever.
The taste is nothing but “Mac”nificent. Before we get started on the preparation, make sure to check your Pasta Roni Shells for it’s expiring date. If it’s past the expiration date, do not COOK! Also, you should check if the pasta has not been invaded. Now, how do we prepare a tongue licking and delicious Shells and White Cheddar?
You can also toss in some broccoli or some bits of crispy bacon. Anyways, feel free to explore and try it out with a lot of different varieties. Enjoy your meal.
- Simply boil and cook the pasta as per the package’s direction. After boiling, drain, and rinse with cold water before transferring it to a bowl.
- Then, heat the milk for some seconds, ensuring that they do boil because if it does, the milk will curdle, therefore making the sauce grainy. For the actual base of the sauce, melt some butter into the bottom of a pot.
- Place a pan on low heat and melt the butter. Whisk in the flour and bring the heat up to medium. Cook the mixture for some minutes, until the mixture begins to bubble.
- Add the milk earlier warmed and whisked to combine. The mixture will thicken substantially when boiled. Add salt and spices and continue to whisk.
- Turn the heat down to low and add the grated cheese, constantly stirring until it has melted into the sauce.
- Stir in the remaining milk and add the cooked pasta. Stir to coat. Remove from the heat and serve immediately. This dish could also be served with some grilled chicken on the side.