G-Ma Scoba's Backed Shells and Cheese by
This recipe is the definition of Comfort Food! Whenever Pete Kate, Eliza, Sam and I travelled to Beacon, NY and stayed Grandpa and G-Ma, G-Ma prepared this dish. Typically we would arrive on a Friday evening after 8pm, unpack the car, change into PJ's and grab a bowl and a spoon for our bedtime snack. Thanks for the memory G-Ma! XO
Ingredients
1 TBSP butter
4 cups whole milk warmed in a microwave
4 8 oz blocks of cheddar cheese
1 lb package shells
3 TBSP flour
1 cup panko bread crumbs
Salt and Pepper to taste
Instructions
Prepare pasta(al-dente) according to the directions on the package.
Shred the cheese.
Melt 4 TBSP of butter in a saucepan. Mix in 3 TBSP flour to prepare a roux.
Add milk alternating with cheese until all ingredients are blended into a sauce . I stir constantly using a whisk. DO NOT allow the sauce to boil.
Melt remaining butter in a large frying pan. Add the bread crumbs and mix until crumbs start to brown.
Combine pasta and sauce in a 9x13 in casserole dish and top with prepared bread crumbs. Bake at 350 for 25 minutes of until casserole is bubbly.
Shred the cheese.
Melt 4 TBSP of butter in a saucepan. Mix in 3 TBSP flour to prepare a roux.
Add milk alternating with cheese until all ingredients are blended into a sauce . I stir constantly using a whisk. DO NOT allow the sauce to boil.
Melt remaining butter in a large frying pan. Add the bread crumbs and mix until crumbs start to brown.
Combine pasta and sauce in a 9x13 in casserole dish and top with prepared bread crumbs. Bake at 350 for 25 minutes of until casserole is bubbly.