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Triple-Cheese Skillet Shells

YIELDS:6
PREP TIME:hours mins
TOTAL TIME:hours 20 mins
Ingredients
12 oz. medium shell pasta
1 tbsp. olive oil
onion, finely chopped
Kosher salt
pepper
clove garlic, finely chopped
1 tbsp. flour
1 1/2 c. whole milk
4 oz. low fat cream cheese (at room temperature)
1/8 tsp. cayenne
1/8 tsp. freshly grated nutmeg
6 oz. Gruyere cheese, coarsely grated
6 oz. extra-sharp Cheddar, coarsely grated
1/4 c. toasted panko
Chopped parsley, for topping
Directions
  1. Heat a large pot of salted water to a boil. Cook the pasta per the package directions.
  2. Meanwhile, heat olive oil in large skillet on medium. Add onion and season with salt and pepper and cook, covered, stirring occasionally, until tender, 10 minutes.
  3. Stir in the garlic; cook 1 minute. Sprinkle with flour; cook 1 minute. Whisk in milk and bring to a simmer. Whisk in cream cheese, cayenne and nutmeg.
  4. Stir in grated Gruyère and Cheddar; cook until melted and thickened, 2 minutes. Toss with shells. Serve sprinkled with toasted panko and parsley

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