Description
The best, basic shells & cheese recipe! Creamy, dreamy, divine. Add some peas and bacon and it’s even more heavenly!
Ingredients
- 12 ounces, weight Small Or Medium Pasta Shells
- 2 cups 2% Milk
- 1 Tablespoon Butter
- 8 ounces, weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
- 2 cups Grated Sharp Cheddar Cheese (more To Taste!)
- ¼ teaspoons Seasoned Salt, More To Taste
- ½ teaspoons Black Pepper
- 8 slices Thin Bacon, Fried Crisp And Chopped
- ½ cups Frozen Peas (more To Taste)
- 12 ounces, weight Small Or Medium Pasta Shells
- 2 cups 2% Milk
- 1 Tablespoon Butter
- 8 ounces, weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
- 2 cups Grated Sharp Cheddar Cheese (more To Taste!)
- ¼ teaspoons Seasoned Salt, More To Taste
- ½ teaspoons Black Pepper
- 8 slices Thin Bacon, Fried Crisp And Chopped
- ½ cups Frozen Peas (more To Taste)
Preparation
Cook pasta until al dente (do not overcook!) Drain and set aside.
Heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed.
Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.
If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.
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