Shells & Cheese (with Bacon & Peas)
This ultra-simple, kid-friendly recipe for pasta shells and cheese is absolutely scrumptious and so darn easy to make.
Dovetailing Tip: Use to reserved slices of bacon from day 2 in today’s Shells and Cheese.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 12 ounces | , weight small or medium pasta shells |
| 2 cups | 2% milk |
| 1 tablespoon | butter |
| 8 ounces | , weight velveeta, cut into cubes (i actually used about 10-12 ounces!) |
| 2 cups | grated sharp cheddar cheese (more to taste!) |
| 1/4 teaspoon | seasoned salt, more to taste |
| 1/2 teaspoon | black pepper |
| 1/2 cup | frozen peas (more to taste) |
| 8 slices | thin bacon, fried crisp and chopped |
Directions:
Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside.
In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed.
Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.
If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.
Source: thepioneerwoman.com
