White Cheddar Shells Food
WHITE CHEDDAR MAC & CHEESE
My mac and cheese is simple and has lots of flavor from the cheeses and ground chipotle chile. I use conchiglie pasta because its shape allows more melted cheese to pool inside. Yum! -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, cook pasta according to package directions. Drain; return to pot., Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 6-8 minutes. Remove from heat; stir in cheeses until melted. Add to pasta; toss to coat.
Nutrition Facts : Calories 650 calories, Fat 35g fat (22g saturated fat), Cholesterol 101mg cholesterol, Sodium 607mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 2g fiber), Protein 27g protein.
CHEDDAR CHEESE TACO SHELLS
Provided by Sunny Anderson
Time 30m
Yield 4 shells
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
- Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
- Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
- Fill the shells with your favorite taco fillings.
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- Place hot pot back on the heat and melt butter. Sprinkle in flour and whisk to smooth out any lumps. Cook 1 minute over medium heat. Pour in milk and whisk again. Cook 5-6 minutes until sauce starts to thicken slightly. Try not to boil the milk**! This will cause it to curdle, making your sauce grainy.
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