Homemade Shells and Cheese

I’m going to start tonight’s post with a disclaimer. This site has ads on it. There have been some recent ads that imply you can print this recipe. Those are just ads and not part of my site. I don’t want to mislead anyone who might click on something accidentally. Thank you.

Now, onto the food. I was planning on making some pasta and cheese sauce for a few weeks, but I got busy making and eating other foods, and didn’t buy the ingredients I needed until this past weekend.

I started by heating up some water over medium-high heat. I added a little butter and garlic powder to it, but that is optional. Once it was boiling, I added a box of pasta – my choice for today was shells. As soon as I put the pasta in the water, I knew I had between 8-10 minutes to make the cheese sauce.

I started by making a roux. With the burner on medium, I melted 1/4 cup of butter and then added 1/4 cup of flour (should be equal parts). As soon as the flower was incorporated and the bubbles started going, I was ready for the next step.

I added in 1 cup of heavy cream and 1 cup of milk. I constantly stirred this until the roux and the liquids were completely incorporated. It’s also important to frequently stir the pasta, to prevent any possible clumping.

I then added in 2 cups of shredded cheese. I used some extra sharp cheddar today, but there are days when I go with a milder cheese and there are days when I go with something with a little more tang. I turned the temperature to low and stirred in the cheese. It was right at this point that the pasta was done, so the timing couldn’t have been better.

I drained the pasta and then added it to the cheese sauce. I turned off the heat and mixed it in and it was ready to be served.

This was a lot of creamy, cheesy goodness. I only added a little pepper to it, but could easily have added more. This had a nice, smooth flavor. It was a bit mild, but still really good. This was a great way to get the week started with a positive frame of mind.

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