triple-cheese skillet shells

Gruyere, cheddar, and cream cheese team up for the most decadent weeknight pasta dish.

Ingredients
Yields: 6
12 oz. medium shell pasta
1 tbsp. olive oil
1 onion, finely chopped
Kosher salt
pepper
1 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
Prep Time: 0:05
Total Time: 0:20
  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

Nutritional information (per serving): About 560 calories, 27 g fat (15 g saturated), 26 g protein, 635 mg sodium, 51 g carb, 2 g fiber

triple-cheese skillet shells

Gruyere, cheddar, and cream cheese team up for the most decadent weeknight pasta dish.

Nutritional information (per serving): About 560 calories, 27 g fat (15 g saturated), 26 g protein, 635 mg sodium, 51 g carb, 2 g fiber

[“source=goodhousekeeping”]

By Loknath

Simple Guys with Simple dream to live Simple