Jeanne's Shells & Cheese

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I  invented this recipe after trying several different ones.  This is my “go-to” dish for a potluck, and it’s always gobbled up.  You can make a healthier version by using spreadable butter/olive oil and Healthy Request Campbell's Soup.



INGREDIENTS
  • 32 ounces dry shell pasta (or macaroni pasta)
  • 1 stick (1/2 cup) butter
  • 1 can Campbell’s Condensed Cheddar Cheese Soup
  • 2 cups milk
  • 1 heaping teaspoon ground dry mustard
  • 1/4 heaping teaspoon paprika
  • 16 ounces shredded sharp cheddar cheese
  • Optional:  Dried tarragon to sprinkle on servings
DIRECTIONS
  1. Prepare pasta according to package directions in a large stock pot.
  2. While pasta drains in sink, put the stick of butter in the warm pot and melt it completely.
  3. Add the soup, milk, ground mustard, paprika, (and tarragon, if desired).  Mix well.
  4. Add the shredded sharp cheddar.  Stir until melted and completely mixed.
  5. Add pasta carefully to the pot and stir well until all the pasta is coated with the cheese mixture.

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