Best Pantry Hawaiian Shells And Cheese Recipes
QUICK SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat. Add the cheeses and stir until melted. Stir in the pepper, salt and seasoned salt. Drain the pasta, and stir it into the cheese sauce. Serve immediately.
PANTRY HAWAIIAN SHELLS AND CHEESE
When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind.
Provided by Nyteglori
Categories Macaroni And Cheese
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare noodles as directed but do not add cheese yet. While noodles are cooking open cans and layer in bottom of colander (including the chopped spam).
- Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
- Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately optionally topping with bacon bits and green onions.
SPRING SHELLS AND CHEESE
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Grate the zucchini into a colander using the large holes of a box grater. Toss with 1 tablespoon salt, then place in the sink to drain, about 15 minutes. Squeeze out the excess liquid.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Add the flour, nutmeg, cayenne, 2 teaspoons salt, and black pepper to taste and mix with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 3 minutes. Slowly whisk in the milk, then add the thyme, bay leaves and lemon zest and bring to a boil, stirring. Reduce the heat and simmer until thickened slightly, about 25 minutes. Strain into a bowl; discard the herbs.
- Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 8 minutes. Drain and add to the sauce.
- Melt the remaining 4 tablespoons butter in a skillet over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the zucchini and cook, stirring, until almost tender, about 4 minutes. Add the zucchini mixture to the pasta along with the egg yolks and all but 3 tablespoons of both cheeses; stir to combine, then add the spinach.
- Transfer the mixture to a 9-by-13-inch baking dish and sprinkle with the reserved cheeses. Bake until browned on top and heated through, 25 to 30 minutes. Let rest 10 minutes before serving.
PANTRY PAELLA STYLE SHELLS AND CHEESE
When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. Remember this is a mac and cheese dish not real paella made with rice and without cheese.
Provided by Nyteglori
Categories Macaroni And Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare noodles as directed, adding bay leaf to cooking water. Do not add cheese yet. While noodles are cooking open cans and place in bottom of colander.
- Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
- Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.
Nutrition Facts : Calories 233, Fat 9.6, SaturatedFat 2.6, Cholesterol 118.2, Sodium 652.9, Carbohydrate 11.6, Fiber 2.9, Sugar 0.5, Protein 24.1
SHELLS AND CHEESE
Make and share this Shells and Cheese recipe from Food.com.
Provided by sweetcakes
Categories Pasta Shells
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together cream cheese, ricotta cheese, Swiss cheese, and mozzarella cheese.
- Stir in sour cream, cottage cheese, beaten egg, onion salt, parsley flakes, salt, and pepper.
- Precook pasta shells and rinse in cold water.
- Pour 1 cup spaghetti sauce in a 9x13 inch pan. Fill each shell with 2 Tbsp cheese mixture and place in pan. Pour remaining spaghettti sauce over shells.
- Bake 20 min covered at 350, remove cover, top with Parmesan cheese and bake uncovered for 15 minutes more.
Nutrition Facts : Calories 757.5, Fat 43.9, SaturatedFat 25.4, Cholesterol 160.8, Sodium 1346.4, Carbohydrate 51, Fiber 1.9, Sugar 12, Protein 39.2
PANTRY SHELLS AND CHEESE MADE "BETTER"
When my twins were two years old I was working evenings. They loved pasta and cheese and it was easy for my hubby to fix. But by itself it is not too healthy. I devised a series of recipes based on a box (or two) of Shells and Cheese and various cans of food. The shells and cheese called for in these recipes are the kind with the cheese sauce, not the powder kind. HINT: If you children are new to "additives" in their pasta and cheese dish puree the carrots and add when you add the cheese sauce. Gradually leave bigger and bigger chunks in the cheese sauce.
Provided by Nyteglori
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Prepare noodles as directed but do not add cheese yet. While noodles are cooking open can of carrots and chicken and place in bottom of colander.
- Dump noodles on top of other ingredients in colander. By dumping the hot water on top of the other ingredients it heats those ingredients up. Do not rinse.
- Dump all back in noodle pan and add cheese sauce mixing well. Serve immediately.
Nutrition Facts : Calories 151, Fat 8.7, SaturatedFat 2.5, Cholesterol 42.5, Sodium 88.6, Carbohydrate 6.8, Fiber 2, Sugar 3.4, Protein 11.2
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