Ingredients :
- 1 box small pasta elbows or shells (I use whole wheat)
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cup chicken broth
- 1 can cheddar cheese soup
- 1 can reduce fat cream of chicken soup
- 2 cup cheddar cheese
- 2 cup Swiss cheese
Method :
- Pre heat oven to 350
- Cook pasta to almost done about 6 min drain cool set aside
- In sauce pan on medium heat add butter and flour to make roux
- Add chicken stock one cup at a time till thick like gravy
- Add both cans of soup and heat up
- Whisk in all cheese a little at a time
- Add cheese mix to pasta and mix
- Dump pasta and cheese mix in grease baking pan cook for 45 min until golden brown and bubbly around edges
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