Ingredients
| 16 oz | Pastene Italian Shells | |
| 8 cups | milk | |
| 1 ½ tsp | red pepper flakes | |
| ½ tsp | salt | |
| freshly ground pepper to taste | ||
| 8 Tbsp | butter | |
| ½ cup | all purpose flour | |
| 16 oz | extra sharp cheddar cheese, grated and divided | |
| 1 | 4 oz jar Pastene Pimentos, excess juice drained |
Directions
- Preheat oven to 350° F. Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well and set aside.
- Combine milk, red pepper flakes, salt and black pepper in a saucepan and bring to a simmer. Do not boil.
- Melt butter in a large saucepan. Add flour, whisk well. Cook 5 minutes.
- Gradually add to hot milk mixture, stirring until smooth and thickened, about 5 to 7 minutes.
- Remove from heat; add 12 ounces of the cheese and all of the pimentos with a little juice to sauce and whisk until cheese is melted.
- Combine pasta and sauce and spoon into a 5 to 6-quart baking dish. Cover with foil and bake 40 minutes.
- Remove from heat, stir, sprinkle with remaining 4 ounces cheese and return to oven for 5 minutes.
