I don’t need to tell you again about my love for all things
mac and cheese. So I will just tell you
about how amazing these Shells and Cheese are!
First up they are super simple! Second they really are the creamiest
ever! I used to make shells and cheese
when I was in high school, but I just tossed some Velveeta into a pot of cooked
shells and called it a day. I have been working on this recipe for a long time
and I can say I have it perfected!
You need a few more things than just shells and cheese…
In fact you don’t even really need shells! I had full
intentions of using shell pasta but I starting digging through my cupboards and
realized I didn’t have any‼ Not a big
deal, I just used these cute curly cue pastas and they were delicious!
What you need,
For 2 servings
1½ cups dry pasta, shells or whatever you like
½ cup (4oz.) Velveeta cheese, cut into small cubes
½ cup (4oz.) grated sharp cheddar cheese
¼ cup milk (I used 1% because it is what I had)
1 tbsp. butter
Salt and Pepper to taste
In a large pot of salted boiling water cook your pasta as
directed. When the pasta is cooked drain and set the pasta aside for a minute.
Put the pot back on the stove over medium heat and add the
butter and milk. Add the Velveeta cheese and stir until it is melted. Turn off
the heat and stir in the cheddar cheese until melted. Add the pasta back to the
pot and stir to coat in the sauce.
Season the mixture with salt and pepper to your taste.
There you have it, the creamiest shells (or whatever pasta) and cheese ever! The Velveeta defiantly makes the pasta creamy but the addition
of the butter and milk make for a really smooth sauce. The cheddar cheese adds
a really good kick of cheese flavor that the Velveeta needs. It really is
amazing!
I could seriously eat this every single day!
Enjoy!
Jen
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