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Lauren Duffy: "This was great; I did make slight modifications…" Read More
6Ingredients
30Minutes
460Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. unsalted butter
- 16 oz. pasta shells (dried, or elbow macaroni)
- 4 cups water
- 1/2 tsp. kosher salt
- 3 1/2 cups shredded cheese (such as sharp cheddar or Monterey Jack, about 16 ounces)
- 1/2 cup half and half
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NutritionView More
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460Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories460Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol65mg22% |
Sodium470mg20% |
Potassium200mg6% |
Protein20g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A15% |
Vitamin C0% |
Calcium40% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Lauren Duffy 3 years ago
This was great; I did make slight modifications. Cooked the pasta in chicken stock instead of water. I only had whole milk for dairy, so I used that with a little potato starch mixed in for thickening. After quick release I put sauté on for five minutes to simmer off some of the excess liquid and activate the starch. My cheese was about 4 oz Monterey Jack, 4 oz sharp cheddar, and a small handful of mozzarella.