Shells & Cheese (with Bacon & Peas)

Shells & Cheese (with Bacon & Peas) might be a good recipe to expand your main course recipe box. For $1.44 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 645 calories, 31g of protein, and 34g of fat each. 47953 people have made this recipe and would make it again. If you have seasoned salt, black pepper, butter, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by The Pioneer Woman. Overall, this recipe earns a pretty good spoonacular score of 80%. Try White Cheddar Shells and Cheese with Shrimp and Peas, Bacon-Cheese Stuffed Shells, and The Ultimate Mac ‘n Cheese With Peas & Bacon for similar recipes.

Servings: 6

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

8 slices Thin Bacon, Fried Crisp And Chopped

1/2 teaspoon Black Pepper

1 Tablespoon Butter

2 cups 2% Milk

12 ounces, weight Small Or Medium Pasta Shells

1/2 cup Frozen Peas (more To Taste)

1/4 teaspoon Seasoned Salt, More To Taste

2 cups Grated Sharp Cheddar Cheese (more To Taste!)

8 ounces, weight Velveeta, Cut Into Cubes (I Actually Used About 10-12 Ounces!)

Equipment:

pot

Cooking instruction summary:

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.

 

Step by step:


1. Cook pasta according to package instructions for al dente (do not overcook).

2. 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.

3. 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.

4. Serve immediately.


Nutrition Information:

Quickview
644k Calories
31g Protein
33g Total Fat
53g Carbs
12% Health Score
Limit These
Calories
644k
32%

Fat
33g
52%

  Saturated Fat
17g
109%

Carbohydrates
53g
18%

  Sugar
9g
11%

Cholesterol
87mg
29%

Sodium
1180mg
51%

Get Enough Of These
Protein
31g
62%

Phosphorus
811mg
81%

Selenium
50µg
72%

Calcium
598mg
60%

Vitamin B2
0.6mg
35%

Manganese
0.6mg
30%

Zinc
3mg
25%

Vitamin A
1042IU
21%

Magnesium
56mg
14%

Vitamin B1
0.21mg
14%

Potassium
491mg
14%

Vitamin B12
0.83µg
14%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Copper
0.23mg
12%

Fiber
2g
10%

Vitamin D
1µg
10%

Vitamin B5
0.88mg
9%

Iron
1mg
8%

Folate
29µg
7%

Vitamin C
4mg
6%

Vitamin K
4µg
5%

Vitamin E
0.43mg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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