Ingredients
2
packages (7 oz each) small pasta shells
2
tablespoons butter or margarine
1/4
cup Gold Medal™ all-purpose flour
1/2
teaspoon salt
1/2
teaspoon ground mustard
1/4
teaspoon pepper
2
cups half-and-half
3
cups shredded Cheddar cheese (12 oz)
4
medium green onions, sliced (1/4 cup)
1/4
cup chopped red bell pepper
Preparation
Cook and drain pasta as directed on package.
Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.
