Sunday, March 11, 2012

Creamy Garlic Shells

I made this recipe about 3 weeks ago and am just getting around to blogging it. I am terrible when it comes to blogging lately. Actually, I beleive I said this in my last entry about two weeks ago! Oh well. Anyway, this recipe was rich, creamy and delicious! A big hit with everyone.

Creamy Garlic Shells

1 head garlic
1 tablespoon olive oil
1 lb shell pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded (I used monterey jack)
1 container of philadelphia garlic cooking cream
Salt and pepper

To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

Bring a large pot of salted water to boil. Cook the pasta to al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside.

Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheese and cooking cream. Whisk until the cheese is completely melted.

Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

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