Description
A delicious and creamy pasta dish perfect for any occasion.
Ingredients
Scale
- 1 ½ cups milk
- ¼ cup heavy cream
- ½ chicken bouillon cube
- 1 teaspoon Dijon mustard
- 1 teaspoon hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ lb. pasta shells
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup cheddar cheese (shredded)
- 5 oz. American cheese (about 5–6 slices)
Instructions
- Combine the sauce ingredients in a medium measuring cup with a spout. Microwave for 1 minute or until warmed through and give it a stir. Set aside. Measure out remaining ingredients before beginning.
- Begin boiling water for the pasta. Once a boil is reached, salt it generously (use 1½–2 teaspoons kosher salt) and add the pasta. Set a timer to avoid overcooking it.
- While the pasta boils, melt the butter in a large pot over medium-low heat. Stir in the flour and cook for 1-2 minutes, or until the raw flour smell is gone.
- Add the combined sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low and let the base cool for a minute. Gradually stir in the cheese until melted. Cover partially if the pasta needs more cooking time.
- Add the drained pasta and stir to combine. Taste and add a pinch of salt and/or pepper if desired.
- The pasta will continue to absorb the sauce upon standing. Serve!
Notes
- Adjust the heat of the dish by varying the amount of hot sauce used.
- For a vegetarian version, omit the chicken bouillon cube.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 70mg