Cooking Instructions
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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
In a pot, melt together the
Butter (1/4 cup)
and
Cooking Oil (2 Tbsp)
. Add the
Onion (1)
and cook for 3 minutes.
Step 3
Add
Garlic (1/2 tsp)
and cook for 1 minute.
Step 4
Add
All-Purpose Flour (1/3 cup)
. Cook, stirring constantly, until mixture comes together into a roux.
Step 5
Add
Milk (3 cups)
. Cook, stirring, until mixture starts to bubble and thicken. Remove from heat.
Step 6
Add
Colby Jack Cheese (2 cups)
,
Ricotta Cheese (1 cup)
,
Sour Cream (1/4 cup)
, and remaining
Butter (1/4 cup)
. Stir to combine, then return to medium heat. Cook until the sauce is melted together and creamy. Set aside.
Step 7
Into a mixing bowl, add
Egg (1)
. Quickly whisk it while adding 1/2 cup of the cheese sauce, then continue whisking for 30-45 seconds. Return to the pot of cheese sauce.
Step 8
Add
Salt (1 tsp)
,
Ground Black Pepper (1 tsp)
,
Herbes de Provence (1/2 tsp)
,
Dried Parsley (1 Tbsp)
, and
Dried Chives (1 Tbsp)
. Mix.
Step 9
Add
Pasta Shells (12 oz)
. Mix well to coat.
Step 10
Transfer pasta to a casserole dish. Sprinkle
Shredded Cheese (1 cup)
over top.
Step 11
Bake for 30-45 minutes, until brown and bubbly on top.
Step 12
Allow dish to cool for 15-20 minutes before serving.
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