Grown up version of everyone's favorite, made on the stovetop (no need to bake!)
Ingredients
or4 cups shells of pasta, whole-wheat, cooked (420 g)
or1/2 cup, chopped of onions, raw (80 g)
or3 tbsps of butter, salted (43 g)
or1/4 cup of wheat flour, white, all-purpose, enriched, unbleached (31 g)
or1 cup, shredded of cheese, cheddar (113 g)
or4 tbsps of cheese, cream, low fat (60 g)
or1 tsp of spices, nutmeg, ground (2 g)
or4 cups of milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D (980 g)
or1 tsp of salt, table (6 g)
or1 tsp, ground of spices, pepper, black (2 g)
Preparation
1.
Cook the pasta in boiling water until it's still a little chewy (al dente). Drain and set to the side.2.
In a medium pan, saute the onions in the butter until the onions are translucent. Add the flour and cook for 5 minutes, or until it starts to get bubbly and the color of peanut butter.3.
Slowly whisk in the milk, season with the nutmeg, salt, and pepper. 4.
Add the cream cheese first, mixing until it's melted. Then, add the cheddar cheese and the pasta, and stir to combine. 5.
Taste and add seasonings as needed. Serve or eat straight out of the pan with a spoon if you're feeling spicy!
