Shells With Butter and Cheese
We're sick of shelling out bucks on fancy new foods, when all our kids want is good old mac and cheese. These buttery shells fit the bill.
- 4 tbsp butter
- ¼ cup heavy cream
- Salt
- Freshly ground black pepper
- 1 lb medium-sized shells
- 1 cup freshly grated Parmigiano-Reggiano
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
Cut the butter into 6 to 8 pieces and put it in the bowl you will be serving the pasta in. Add the heavy cream and season generously with salt and pepper.
When the water for the pasta is boiling, add about 2 tablespoons salt, add the shells, and stir well. Cook until al dente.
When the pasta is done, drain well, transfer to the bowl, and mix well. Add the grated Parmigiano-Reggiano, mix again vigorously, and serve at once.
Submit!
