Our good friend Ali got us hooked on this recipe. It's one of our favorites because it's so versatile. You can use any short pasta you want (this time we used seashell instead of elbow because, hello, we live on the beach!) and you can mix in anything you want to! We always add diced jalapenos in the last 10 minutes, but chunked ham, diced bacon, and sundried tomatoes are tasty too. The kind of cheese you use is another variable. We usually use extra sharp white cheddar, but last night we went with Velveeta for that really creamy flavor. And instead of seasoned salt, Jim found some Spicy Salt made by Tobasco, and that added some extra kick too. If you like the crunchiness of a bread crumb topping, that can be added in the last ten minutes as well (after adding the cheese).
Ingredients
* Cooking Spray
* 1 cup uncooked short pasta (elbow, seashell, etc.)
* 1 cup milk
* 1 cup water
* 2 tablespoons flour
* 1/2 tablespoon salt (seasoned or regular)
* 1 tablespoon butter
* 1 cup cheese (shredded or in small cubes)
* breadcrumbs (optional)
* other mix-ins (optional)
Preparation
Pre-heat oven to 350 degrees. Mix all ingredients except cheese in baking dish coated in cooking spray. Bake with lid on for 50 minutes. Add cheese and other mix-ins and bake for another 10 minutes with lid on. Remove lid, stir, add crumb topping if desired, and bake another 10 minutes to crisp top.
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