Tuesday, December 28, 2010
The minute we got home, I knew John would be hungry and I had saved some Shells and Cheese (as I call it, because technically, it is NOT macaroni) in the freezer from the last time I made it for such an occasion. It's creamy and delicious and, really, I use skim milk and reduced fat cheese so it's not that bad for you, but the rue keeps it creamy and decadent! I top it with a handful of homemade breadcrumbs and it is DELICIOUS on a cold winter night like the ones we've been having here lately.
|My delicious rue!|
3 tablespoons butter
3 tablespoons flour
1 1/2 cups skim milk
1/2 box of small shells, cooked and drained
8 ounces of cheddar cheese, shredded
1 cup breadcrumbs
Preheat the oven to 350 degrees F. In a casserole dish, layer the small shells and six ounces of the cheddar cheese. In a skillet, melt the butter, slowly add flour, stirring constantly. Then, slowly add the skim milk, again stirring constantly to make a rue. Add the remaining cheddar cheese into the rue, whisking until well incorporated. Pour the rue over the shells and cheddar stirring until all are well-combined. Smooth the top and top with breadcrumbs. Bake for about 45 minutes, until cheese is bubbling and top is golden brown.
This makes a great make-ahead dinner! I personally, always used elbow macaroni but John loves the shells and it's a great alternative to shells and cheese that you can get out of a box (which is why I think John prefers the shells!). Making it ahead of time means defrost it overnight and bake it for 45 minutes.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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