Wednesday, November 14, 2012

Shells & Cheese

Macaroni and Cheese

A fresh spin on the classic blue-box variety of Macaroni & Cheese
  • 4 Tablespoons of butter
  • 4 Tablespoons of all-purpose flour
  • 2 cups of organic half and half, warmed
  • 2 cups of a combination of shredded cheddar and gruyere cheeses
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dry ground mustard
  • 1/4 teaspoon of turmeric
  • salt and pepper, to taste
  • 3 cups of dry shell pasta
  1. Preheat the oven to 350 degrees.
  2. In a large nonstick saucepan over medium heat, melt the butter. Add the flour, whisking constantly, until well incorporated, about 1-2 minutes. Remove from heat and gradually whisk in the warmed half and half. Stir until completely incorporated and slightly thickened, a few minutes. Add the smoked paprika, garlic powder, dry mustard, and turmeric.
  3. Return the saucepan to the stovetop over low heat and gently fold in the shredded cheese. Once cheese is completely melted and combined, season to taste with salt and pepper. Remove from heat.
  4. In a large pot, bring salted water to boil and cook pasta according to package directions. Drain pasta shells and add to cheese mixture. Combine with a rubber spatula.
  5. Bake in a greased casserole dish for 30 minutes, or until the surface is golden brown. Serve hot.
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