Seashells in cheese sauce in a pan – a detailed recipe cooking.
Recipe author – Nancy Fuller
Time: 40 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr shell-shaped pasta medium the size
- 4 tbsp. l (60 gr.) Butter
- 1/4 Art. wheat flour
- 1.5 tbsp. whole milk
- 1 tbsp. low-fat cream (10-12%)
- 25 gr grated cheddar cheese
- 110 gr. grated cheese colby jack
- 1 tsp with Dijon mustard
- 1/8 tsp paprika
- A little hot sauce
- 110 gr. cream cheese
- Salt and ground black pepper
Recipes with similar ingredients: pasta, cheddar cheese, cheese Monterey Jack, cream cheese, spicy sauce, milk, cream, Dijon mustard, paprika
Recipe preparation:
- In a large saucepan, bring salted water to a boil. Put the pasta and boil until al dente. Strain.
- In a large saucepan over moderate heat, melt the creamy butter. When it begins to foam, pour flour, mix and cook until pasta, about a minute. Pour while stirring whisk, milk and cream and bring to a boil. Stir until the mixture thickens, about 5 minutes.
- Add handfuls of both types of cheese, mixing well after each addition until cheese is melted. Add the mustard paprika and spicy sauce. Then add cream cheese cream and well mix until it melts. Salt and pepper. In the end add ready-made pasta. Serve the pasta with cheese immediately until they are still warm, and the sauce is cream.
