VELVEETA SHELLS AND CHEESE CASSEROLE RECIPES

Name: Shells & Cheese (with Bacon & Peas)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Ingredients: 12 oz. weight Small Or Medium Pasta Shells; 2 c. 2% Milk; 1 tbsp. Butter; 8 oz. weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!); 2 c. Grated Sharp Cheddar Cheese (more To Taste!); 1/4 tsp. Seasoned Salt, More To Taste; 1/2 tsp. Black Pepper; 1/2 c. Frozen Peas (more To Taste); 8 slices Thin Bacon, Fried Crisp And Chopped

SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN

Shells & Cheese (with Bacon & Peas) - The Pioneer Woman image

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese

Provided by Ree Drummond

Categories main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 oz. weight Small Or Medium Pasta Shells
2 c. 2% Milk
1 tbsp. Butter
8 oz. weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
2 c. Grated Sharp Cheddar Cheese (more To Taste!)
1/4 tsp. Seasoned Salt, More To Taste
1/2 tsp. Black Pepper
1/2 c. Frozen Peas (more To Taste)
8 slices Thin Bacon, Fried Crisp And Chopped

Steps:

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

SHELLS & CHEESE (WITH BACON & PEAS) - THE PIONEER WOMAN

Shells & Cheese (with Bacon & Peas) - The Pioneer Woman image

Sometimes you feel like making macaroni and cheese that involves whipping up a roux, then making a white sauce, then adding cheese to make it a cheese

Provided by Ree Drummond

Categories main dish

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 oz. weight Small Or Medium Pasta Shells
2 c. 2% Milk
1 tbsp. Butter
8 oz. weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)
2 c. Grated Sharp Cheddar Cheese (more To Taste!)
1/4 tsp. Seasoned Salt, More To Taste
1/2 tsp. Black Pepper
1/2 c. Frozen Peas (more To Taste)
8 slices Thin Bacon, Fried Crisp And Chopped

Steps:

Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside. In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed. Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.

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