Thursday, October 15, 2015

Roasted Garlic Shells and Cheese

I'm finishing off this long week with another one of my all time favorites. I've been making this Roasted Garlic Shells and Cheese for years, but this time around I've lightened it up a bit to make it WW Friendly. It's a pot full of creamy, cheesy, deliciousness!

Roasted Garlic Shells and Cheese
Serves 6
Cal 364, Carbs 58.6, Fat 8.1, Fiber 2, Protein 15.3

16 oz. box medium shells, cooked to al dente
1/2 cup Boursin Reduced Fat Garlic and Herb Cheese
3/4 cup reduced fat sharp cheddar cheese
1 head garlic, roasted (see below)
3/4 cup reduced fat milk (I used 2 percent)
1 tbsp. flour
1 tbsp. light butter

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 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, boursin cheese, and slowly stir in the shredded cheddar. Cook, stirring occasionally, until the cheese is melted and sauce has thickened.

Add cheese sauce to pasta and stir to combine. Serve immediately. Enjoy!

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