Creamy Shells & Cheese

You remember the blue box, right?  That one that sat in the cupboard when we were small?

The one that solved all babysitting crises.

The one that made even a stubborn eater ask for more.

Yes, that one. 

The one we don’t buy anymore. 

That’s okay though.  This substitute is way better. 

And, it’s just as simple to make.  Plus – it only uses one pan!

Creamy Shells & Cheese – Adapted from White on Rice Couple

Ingredients

• 2 C whole wheat pasta shells
• 2 C milk
• 1/2 tsp. dried mustard
• salt
• 1 C extra sharp cheddar cheese

Directions

In the bottom of a large saucepan, combine 2 C whole wheat pasta shells with 2 C milk.  If desired, add salt and 1/2 tsp. ground mustard. 

Bring the milk to a slow boil, stirring the entire time.  You’ll tell the milk is ready to boil when small bubbles begin to form around the edges. 

Reduce the heat, and stir often, while simmering for 5-7 minutes until the pasta is done.  Then, remove the pasta from the heat. 

You’ll still have some milk left in the pan at this point.  If you don’t you’ll want to add about 1/4 C milk before the next step. 

Add in the cheese and stir to combine. 

Be sure to do this step off the burner, otherwise the cheese will clump, rather than melt nicely.  This works best with freshly grated cheese as opposed to the pre-shredded variety. 

Serve warm & enjoy!

To reheat leftovers, just add a tablespoon or so of milk before warming to bring back the creaminess.