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shell pasta frozen broccoli carrots butter flour milk Cheddar cheese bacon crumbles water potato chips
Viewed: 83 - Published at: 5 years agoIngredients
- 2 cup Mini shell pasta, uncooked
- 1 cup Frozen Broccoli
- 1 cup Frozen peas and carrots mix
- 1 stick Butter, salted
- 1/2 cup Flour
- 2 cup Milk
- 2 cup Cheddar cheese, shredded
- 1 can Bacon crumbles (I use Kirkland brand)
- 1 can Albacore tuna in water (7 ounces)
- 1/2 cup Crushed plain potato chips
Method
- Preheat oven to 400AF.
- Cook the mini she'll pasta in boiling water till tender.
- Drain the water and transfer pasta to a large casserole dish.
- Mix in all the frozen veggies.
- In a medium pot, melt the butter on medium heat and gradually add the flour.
- Whisk till a thick batter forms.
- Whisk in the milk, gradually.
- You will know when your sauce is done by the tiny bubbles on the sides of the pot.
- Reduce heat to medium low.
- Add the cheese to the sauce and whisk in.
- Sauce should be thick and creamy.
- Remove from heat and add the entire can of tuna including water.
- Then the bacon.
- Mix together well and pour over the pasta in the casserole dish.
- Fold the sauce into the pasta and veggies to ensure an even coating.
- Sprinkle the crushed chips on top and bake uncovered in the oven for 25 minutes.
