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
- Heat a large pot of salted water to a boil. Cook the pasta per the package directions.
- 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.
- 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.
- 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
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”]