Triple Cheese Baked Shells (in individual servings)

By á-47

Ingredients

• 1/2 lb. medium shell pasta
• 5 Tbsp. butter
• 1/3 cup flour
• 2 tea. dry mustard
• 3 1/2 cups milk, heated
• 8 oz. shredded Sharp Cheddar cheese
• 1 cup shredded Fontina Cheese
• 1 cup shredded Gruyere cheese
• 1 cup fresh bread crumbs

Preparation

Step 1

Heat oven to 375 degrees. Grease 8 1-cup ramekins; set aside. Cook pasta according to package directions; drain.

In pot over medium heat, combine butter, flour and dry mustard. Cook 2 minutes or until light golden brown, stirring.

Slowly pour milk into flour mixture, whisking constantly. Bring to a boil. Let simmer 2 minutes or until thickened.

Turn off heat. Add shredded Cheddar, Fontina and Gruyere cheeses to thickened milk mixture. Stir 1 minute or until smooth., Season with salt an pepp3er. Stir in past to coat; divide among ramekins.

Sprinkle bread crumbs over pasta mixture, coat with cooking spray.

Bake 20 minutes or until golden brown.