Incredible Shells and Cheese
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Pasta shells immersed in a luscious blend of cheeses!
- 8 oz medium shells
- 8 oz white american cheese – shredded
- 6–8 oz gruyere cheese – shredded
- 1 pint of half and half
- 2 TBL butter
- 1/2 tsp sea salt
- 2 TBL flour
- 1/4 tsp ground white pepper
- 1/8 tsp ground nutmeg
- Coarse non-iodized salt for the pasta water
- Shred your cheeses, weigh your shells, measure out your butter and flour
- Place a pot of well salted water on at medium heat
- Melt butter in a sauce pan to make your roux
- Whisk in flour and cook on medium heat for about 4 minutes
- Add the half and half, nutmeg, white pepper and a half tsp of sea salt
- Stir to incorporate while the temperature rises enough to melt the cheese
- Turn up the heat on the water to high until it is a rolling boil
- Add the pasta and boil for 7-9 minutes or per pasta makers instruction. Taste it to make sure it’s al dente and do not overcook
- While the pasta is boiling stir in the cheese with a spatula a little at a time to your sauce until it’s all melted
- Taste the cheese sauce and adjust the flavor with salt and pepper to suit yourself
- When pasta is done, drain it well, then fold it into the cheese sauce on low heat