Shells & Cheese (with Bacon & Peas)
Try this Shells & Cheese (with Bacon & Peas) recipe, or contribute your own.
Try this Shells & Cheese (with Bacon & Peas) recipe, or contribute your own.
- 1/2 teaspoon black pepper
- 1 tablespoon butter
- 2 cups 2% milk
- 12 ounces, weight small or medium pasta shells
- 8 ounces, weight velveeta cut into cubes (i actually used about 10-12 ounces!)
- 2 cups grated sharp cheddar cheese (more to taste!)
- 1/4 teaspoon seasoned salt more to taste
- 1/2 cup frozen peas (more to taste)
- 8 slices thin bacon fried crisp and chopped
- Carbohydrate 0.0230220833339418 g
- Cholesterol 5.08385416884683 mg
- Fat 1.91900020915581 g
- Fiber 0.00883333333333333 g
- Protein 0.0237489583419526 g
- Saturated Fat 1.21496583385422 g
- Serving Size 1 1 Serving (77g)
- Sodium 110.529666672507 mg
- Sugar 0.0141887500006084 g
- Trans Fat 0.13430770839091 g
- Calories 17 calories
Step-by-step
- 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.
Operating within a strict thirty-minute total timeframe requires precise management of heat sources, specifically utilizing a heavy-bottomed, four-quart or larger Dutch oven to distribute thermal energy evenly when melting processed and aged cheeses together. When handling dairy-heavy sauces over direct burners, thin aluminum pots frequently create hot spots that scorch milk proteins instantly.
Thermal Control and Pot Selection
Removing the pot from the burner completely before introducing cubed Velveeta prevents the milk-and-butter base from breaking into an oily separation. Whisking vigorously until the mixture achieves a glossy, uniform viscosity ensures the starches from the pasta can bind effectively without graininess. Because residual heat continues cooking starches after draining, pulling the small or medium shells at precisely seven to eight minutes prevents them from collapsing into mush once submerged in the liquid sauce.
Managing Texture and Add-ins
Folding frozen peas directly into the warm, saucy pasta utilizes residual thermal energy to thaw them safely without turning their skins drab or turning the interior mealy. While crisp bacon adds necessary textural contrast, draining the rendered slices on paper towels for at least five minutes guarantees the fat does not thin the cheese emulsion.
