Wednesday, April 14, 2010

Shells and Cheese

Jacob and I both ate like toddlers for supper last night.  We had shells and cheese and sauteed peas.  It was great!

I made the shells and cheese based on a recipe in Whole Foods for the Whole Family.  The cheese sauce was the perfect combination of cheesy and creamy.  Jacob and I ate almost all of it.

1 Tab butter
1 1/2 tsp corn starch
1 cup milk
2 cups shredded cheese (I used 1/2 cup monterey jack and 1 1/2 cup extra sharp cheddar)
1 Tab sour cream
1 egg
1 1/2 cups whole wheat small shells, cooked and drained

Preheat oven to 350 degrees.
Melt butter, in a small saucepan over medium low heat.  Stir in corn starch until smooth.  Off heat, stir in milk until smooth.  Return to heat and simmer for 2-3 minutes, stirring constantly.  Remove from heat.  Stir in cheese until smooth.  Stir in sour cream and egg.  Stir in pasta.
Butter a small, oven proof dish.  Spread shells and cheese into dish and cover with foil.  Bake 20 minutes.  

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