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15 minutes
15 minutes
30 minutes
- 3 cups water
- 8 ounces seashell pasta
- 1 cup whole milk
- 4 cups shredded Cheddar cheese
- 1 cup shredded Parmesan cheese
- 0.25 teaspoon ground black pepper
- In a medium pot, bring water and salt to a vigorous boil. Add shell pasta and cook, stirring occasionally, for about 5 minutes until slightly reduced.
- Mix in the milk and simmer on high for 5 more minutes. Blend in the Cheddar, Parmesan, pepper, and mustard; stir until the cheese is melted and the sauce is rich and creamy. The pasta's starch will naturally thicken the sauce as it cooks.
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