- 3 cups water
- 1/2 teaspoon salt
- 8 ounces seashell pasta
- 1 cup whole milk
- 4 cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
- 1/4 teaspoon ground black pepper
- 1 teaspoon Dijon mustard (optional)
- Pour water and salt into a medium pot and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the water has cooked down a bit, about 5 minutes.
- Stir in the milk, and continue boiling for another 5 minutes. Add the Cheddar, Parmesan, pepper, and mustard; stir until the cheese melts and the sauce is thick and creamy. The starch from the pasta thickens the sauce as the pasta cooks.
03/05/2017
recipepes.com
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