Shells in cheese sauce in a frying pan

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4 - 6

Shells in cheese sauce in a frying pan - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of medium-sized shell-shaped pasta
4 tbsp (60 g) butter
1/4 cup wheat flour
1.5 cups whole milk
1 cup low-fat cream (10-12%)
25 gr. grated cheddar cheese
110 gr. grated Colby Jack cheese
1 heaped teaspoon Dijon mustard
1/8 tsp paprika
A little hot sauce
110 g of cream cheese
Salt and ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta, cheddar cheese, Monterey Jack cheese, cream cheese, hot sauce, milk, cream, Dijon mustard, paprika

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Strain.
In a large saucepan, melt the butter over medium-high heat. When it begins to foam, add the flour, stir, and cook until it forms a paste, about 1 minute. Whisk in the milk and cream and bring to a gentle simmer. Stir until the mixture thickens, about 5 minutes.

Add both types of cheese by the handful, mixing well after each addition until the cheese is melted. Add the mustard, paprika, and hot sauce. Then add the cream cheese and mix well until melted. Season with salt and pepper. Finally, add the cooked pasta.

Serve the macaroni and cheese immediately while it's still warm and the sauce is creamy.

Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.

Categories:

recipe / Pan / Main courses / Pasta

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