Shells and Cheese
A comforting dish that combines pasta and a creamy cheese sauce, perfect for any occasion.
Ingredients
Pasta and Cheese Sauce
- 8 ounces large pasta shells Cook as per package instructions.
- 2 tablespoons butter Used to make the roux.
- 2 tablespoons all-purpose flour Used to thicken the sauce.
- 2 cups milk Gradually added to prevent lumps.
- 2 cups shredded cheddar cheese Can blend with other cheeses for variety.
- Salt and pepper to taste Adjust seasoning as desired.
Instructions
Cooking the Pasta
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a saucepan, melt the butter over medium heat.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce thickens.
- Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
Combining and Serving
- Combine the cooked pasta shells with the cheese sauce, mixing well to coat.
- Season with salt and pepper to taste. Serve warm, optionally with your favorite protein.
Notes
This dish can be served on its own or paired with a salad, grilled chicken, or steamed vegetables for a well-balanced meal. For storing leftovers, place in an airtight container and refrigerate for up to 3 days. Reheat while adding a splash of milk if it thickens.