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    You are in: Home / Recipes / Cheesy Shells With Bacon #RSC Recipe
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    Cheesy Shells With Bacon #RSC

    Cheesy Shells With Bacon #RSC. Photo by cookingupstorm2

    1/1 Photo of Cheesy Shells With Bacon #RSC

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    cookingupstorm2's Note:

    Ready, Set, Cook! Reynolds Wrap Contest Entry. Pasta shells are filled with cheeses and full of flavor. This takes your everyday macaroni and cheese to a whole new level. Crispy bacon lends a salty crunch. Reynolds Wrap over the casserole keeps the shells tender while the cheeses melt and ooze into the pockets of the pasta.

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    Serves: 8



    Units: US | Metric


    1. 1
      Bring 4 quarts salted water to a boil. Add pasta and cook until al dente or 10-12 minutes. Drain.
    2. 2
      In a large skillet melt 1 T butter over med-high heat. Add onions and garlic and cook about 2 minutes. Add the other 3 T butter and let melt in the pan. Add flour and stir for another minute reducing the heat to medium. Whisk in the cream and simmer stirring frequently until creamy. Remove from heat.
    3. 3
      Stir in monterrey cheese, parmesan and cream cheese stirring until melted. Add milk and stir again. Add drained pasta to cheese mix and stir until coated. Stir in the crumbled bacon.
    4. 4
      Pour into a greased 9x12 dish and top with croutons. Cover with Reynolds Wrap foil and bake for 45 minutes in a 350 degree oven. Uncover and sprinkle with parsley flakes before serving.

    Ratings & Reviews:


    Nutritional Facts for Cheesy Shells With Bacon #RSC

    Serving Size: 1 (225 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 762.3
    Calories from Fat 442
    Total Fat 49.1 g
    Saturated Fat 29.0 g
    Cholesterol 155.0 mg
    Sodium 645.2 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 2.6 g
    Sugars 3.5 g
    Protein 24.5 g

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