A spicy new take on cheesy pasta
- Use 4 to 6 quarts of water per pound of pasta to allow the pasta enough room to cook without sticking together.
- Stir pasta when you first add it to the water to prevent sticking.
- Use the cooking time on the package as a guide, then try a piece to see if it’s the right texture.
- Don’t rinse cooked pasta; you’ll rinse away the starch, which actually helps the sauce stick. Only rinse pasta if it will be used cold, such as in a salad.
Beefy Nacho Shells and Cheese
- 1 package Velveeta Shells & Cheese Bold, Jalapeño
- 1/2 pound lean ground beef
- 2 teaspoons taco seasoning mix
- 1/2 cup water
- 1/2 cup crushed tortilla chips
- Boil 6 cups water in saucepan. Stir in shell pasta and jalapeños; cook 8-10 minutes or until tender, stirring occasionally. Drain pasta and jalapeños. Do not rinse. Return to pan. Add cheese sauce; mix well.
- Meanwhile, brown ground beef in skillet; drain. Add taco seasoning mix and water; simmer until most of the water is cooked off. Add meat mixture to cooked pasta with cheese sauce; mix well. Top with tortilla chips.
Smoke and Spice Chicken Shells and Cheese
- 1 package Velveeta Shells & Cheese Bold, Chipotle
- 3/4 pound chopped, cooked chicken
- Boil 6 cups water in saucepan. Stir in shell pasta; cook 8-10 minutes or until tender, stirring occasionally. Drain pasta. Do not rinse. Return to pan. Add cheese sauce and seasoning; mix well. Add chicken to prepared pasta.
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