Post by Jay on Nov 4, 2004 11:18:59 GMT -6
HOMEMADE SHELLS & CHEESE
INGREDIENTS:
8 ounces mini shells pasta
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
DIRECTIONS:
Preheat oven to 350 degrees. Cook pasta according to the
package directions and Drain. In a saucepan, melt butter
margarine over medium heat. Stir in enough flour to make
a roux. Slowly add milk to the roux, stirring constantly.
Stir in cheeses, and cook over low heat until cheese is
melted and the sauce is a little thick. Combine pasta and
sauce in large casserole dish and stir. Melt remaining
2 tablespoons butter in a skillet over medium heat, add
breadcrumbs and brown. Spread over the macaroni and
cheese to cover. Sprinkle with a little paprika and
bake for 30 minutes.
Jay
INGREDIENTS:
8 ounces mini shells pasta
2 cups shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese
3 cups milk
1/4 cup butter
2 1/2 tablespoons all-purpose flour
2 tablespoons butter
1/2 cup bread crumbs
1 pinch paprika
DIRECTIONS:
Preheat oven to 350 degrees. Cook pasta according to the
package directions and Drain. In a saucepan, melt butter
margarine over medium heat. Stir in enough flour to make
a roux. Slowly add milk to the roux, stirring constantly.
Stir in cheeses, and cook over low heat until cheese is
melted and the sauce is a little thick. Combine pasta and
sauce in large casserole dish and stir. Melt remaining
2 tablespoons butter in a skillet over medium heat, add
breadcrumbs and brown. Spread over the macaroni and
cheese to cover. Sprinkle with a little paprika and
bake for 30 minutes.
Jay