Shells & Cheese (with Bacon & Peas)

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese sauce.
And sometimes you don’t.
This ultra-simple, kid-friendly recipe for pasta shells and cheese is absolutely scrumptious and so darn easy to make.

Quick Shells & CheeseNow, look at this pan of wonder. It’s somewhat saucy/soupy, and that’s just the way you want it! It will actually thicken a bit as it sits (not that it will sit very long) so if it’s a little soupy/saucy to begin with, there’s a little room to work with.

Shells & Cheese (with Bacon & Peas)

Quick Shells & CheeseSo there it is—the basic, ridonkulously easy, crazily delicious Shells & Cheese. Serve it up like this in all its glory…

Or you can have a little more fun with it.

And maybe “lovely” isn’t the most fitting adjective. Lovely is what you call a salad or a berry dessert or a fizzy drink. I’ll try again.

How gooooooooood does this look?

Shells & Cheese (with Bacon & Peas)

There. That’s better.

And here are some other things you could stir in: Caramelized onions, finely diced jalapenos, pimientos, halved grape tomatoes…the list goes on!

Now, just a note: The peas really assert themselves once you mix them in, so start a little light, give it a taste, and you can always add more. I happen to love the flavor of peas, but if you’re on the fence, tread lightly at first.

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

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