Creamy Garlic Shells

April 17, 2014 · 9 comments

in healthy,pasta,quick and easy,vegetarian

There was a (long) period in my life where I was basically keeping Lipton in business. And I’m not just talking about my iced tea addiction (which I still have, thankyouverymuch) but those flavored “pasta sides” packets. Except in my world they weren’t really sides so much as a meal and, man, did I love them. Sure, one package allowed me to reach my sodium limit for a month, but I’m sure that’s what made them so tasty.

Those types of things got kicked to the curb when I started doing more from-scratch cooking and more clean eating. I haven’t had them in a number of years, but that doesn’t mean I don’t still have cravings for something similar from time to time. ¬†This is, of course, why things like creamy taco mac and skillet ground beef stroganoff are very popular dishes in our house.

This dish is simple. You cook the pasta and then you saute a couple of garlic cloves in a little butter and oil, and make a roux which thickens the sauce. Then, everything is combined, along with some cheese. Garlic powder is added, too, and though I normally don’t use it for anything other than rubs, it works well here because it makes the garlic flavor more robust—something I remember from the packets. It’s all on the table quickly and makes for a great side to pretty much anything. Although I haven’t tried it yet, I see no reason why you couldn’t make this all in one pot, a la the revolutionary mac and cheese, increasing the liquid by a bit, so I’ll probably try that next time.

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