I’m definitely not going to say that planning a wedding is hard, but I will say that it is time consuming. I’ve been checking things off my list left and right and now that I’m under the 5-month mark, everything is feeling pretty great! Along with wedding planning, trips to Michigan, and the fact that it’s gorgeous outside here in WV most every day, I haven’t been in the kitchen much. We’ve been eating a lot of steak and roasted broccoli or treating ourselves to takeout. After this last trip to Michigan and catching up with a few friends, I’m back in Morgantown and I’m ready to cook! These creamy garlic Parmesan shells are a little twist on mac and cheese and a very quick and easy side dish to a perfectly prepared steak courtesy of my fiancé who obviously asked me to give him credit.
Creamy Garlic Parmesan Shells Recipe:
12 oz. shell pasta – cooked and drained
2 Tablespoons butter
2 cloves garlic – minced
2 Tablespoons flour
1 cup milk
1 cup low sodium chicken broth
3/4 cup Parmesan cheese – grated
1 teaspoon dried Italian seasoning
1/4 teaspoon Black pepper
Salt if desired
Start by cooking and draining your pasta according to the package directions.
In the same pan you boiled your pasta, melt 2 tablespoons of butter. We’re going to be making a roux! Once the butter has melted, add in your chopped garlic and let it cook for about 30 seconds, until it’s fragrant.
Add your flour and stir until smooth and bubbly.
Slowly pour in your chicken broth and milk. Whisk until everything is smooth.
Keep on medium heat, just below a boil and whisk frequently until it’s thick enough to coat your spoon.
Add in your Parmesan cheese.
Sprinkle in your oregano and black pepper and taste to see if salt is needed. The cheese and chicken broth can be pretty salty, so give it a taste just to be sure!
Add your noodles back to the pan and stir and serve.