- 1 lb. Pappardelle’s Garlic Chive Sea Shells
- 2-1/2 tablespoons butter
- 1/8 cup all-purpose flour
- 2 cups milk
- 1 teaspoon sea salt
- 1 teaspoon ground mustard
- 1/4 cup Parmesan cheese, grated
- 1/4 cup gruyere cheese, grated
- 1/4 cup emmentaler Swiss cheese, grated
- 1/4 cup cheddar cheese, grated
- 1/4 baguette, ripped into small pieces
- 1 garlic clove, minced
- 1 tablespoon Bella Sol California Extra Virgin Olive Oil
- 1/4 cup reserved cheddar cheese, grated
- Preheat oven to 350 degrees.
- Bring a pot of water to rapid boil, add pasta and reduce to rolling boil. Cook until just on the firm side of al dente, about 6-8 minutes. (Shells will soften during baking).
- Melt butter in a large saucepan. When melted, add flour and blend to form a roux. When roux smells slightly nutty, add 2 cups milk and whisk to combine. When sauce begins to thicken, season with salt and mustard. Taste and adjust.
- Add all cheeses (except reserved cheddar cheese) to sauce, whisk until combined.
- Add shells to sauce and coat thoroughly.
- In a medium skillet, heat a tablespoon of oil. Reduce heat to low and add garlic. Stir until aromatic.
- Add breadcrumbs to skillet, toss until toasted.
- Pour shells and sauce into a casserole dish. Top with reserved grated cheddar and breadcrumbs.
- Bake at 350 degrees for 20-30 minutes, or until cheddar bubbles and shells have softened.