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Categories:
unsalted butter onion shell pasta Cheddar cheese mustard powder cayenne red pepper milk salt freshly ground black pepper coarse breadcrumbs
Viewed: 125 - Published at: 5 years agoIngredients
- 3 tablespoons unsalted butter, divided
- 1 small to medium onion, chopped
- 12 ounces medium shell pasta
- 6 ounces sharp cheddar cheese (preferably Vermont), grated
- 1/2 tsp mustard powder
- 1/4 teaspoon cayenne red pepper
- 2 cups lowfat milk
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup coarse breadcrumbs
Method
- Preheat oven to 350 F.
- Saute chopped onion in 1 tablespoon of the butter until soft and pale golden.
- Melt remaining butter and set aside.
- Heat several quarts of water to boiling.
- Boil pasta shells, stirring occasionally, until al dente.
- Dont overcook, as they will cook further in the oven.
- Drain.
- In a large bowl, mix shells well with remaining ingredients except breadcrumbs and remaining 2 tablespoons of butter.
- Grease a baking dish big enough to hold it all and add pasta/cheese mixture, spreading out evenly.
- Top with breadcrumbs, sprinkle with melted butter, and bake for 45 minutes to 1 hour or until bubbly and top is brown.
- (Cooking time will depend on size of baking dish.)
