Pasta Shells in Double Cheese Sauce

By The Canadian Living Test Kitchen

146 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	675675 cal
pro	31 g31g pro
total fat	27 g27g total fat
sat. fat	16 g16g sat. fat
carb	75 g75g carb
fibre	4 g4g fibre
chol	80 mg80mg chol
sodium	1,056 mg1,056mg sodium
potassium	330 mg330mg potassium
% RDI:	-
calcium	5555 calcium
iron	2828 iron
vit A	2424 vit A
vit C	22 vit C
folate	9090 folate

Preparation time: 5 minutes
Cook time : 8 minutes
Total time : PT13M

Ingredients

12 oz small pasta shells 12 12oz ozsmall pasta shells
2 tbsp butter 2 2tbsp tbspbutter
3 tbsp all-purpose flour 3 3tbsp tbspall-purpose flour
2 cups milk 2 2cups cupsmilk
1/2 tsp salt 1/2 1/2tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1/4 tsp dry mustard 1/4 1/4tsp tspdry mustard
1 pinch cayenne pepper 1 1pinch pinchcayenne pepper
1 pinch nutmeg 1 1pinch pinchnutmeg
1-1/2 cups shredded old Cheddar cheese 1-1/2 1-1/2cups cupsshredded old cheddar cheese
1/2 cup finely grated Parmesan cheese 1/2 1/2cup cupfinely grated Parmesan cheese
1 green onion , thinly sliced1 1green oniongreen onions, thinly sliced

Preparation

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, in saucepan, melt butter over medium heat; stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk, salt, pepper, mustard, cayenne and nutmeg; cook, whisking, until thickened, 6 to 8 minutes. Remove from heat.

Stir in Cheddar and Parmesan cheeses until melted. Add to drained pasta and toss to coat. Sprinkle with green onion.

More pasta shell recipes:

Source : Canadian Living Magazine: January 2010

Keywords : Dinner; Pasta; Cheddar cheese; Parmesan; Boil;

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