Creamy Shell Pasta (White Sauce)

 Ingredients:

250 g shell pasta (conchiglie)

2 cups milk

2 tablespoons butter

2 tablespoons flour

1 cup cooking cream (optional, for extra creaminess)

1/2 cup grated cheese (cheddar or mozzarella)

Salt (to taste)

Black pepper (to taste)

1 clove garlic (optional, finely chopped)

Instructions:

Cook the pasta

Boil the shell pasta in salted water according to package instructions. Drain and set aside.

Make the white sauce (béchamel)

In a pan, melt the butter over medium heat.

Add the flour and stir for 1–2 minutes.

Gradually add the milk while stirring to avoid lumps.

Keep stirring until the sauce thickens.

Add flavor

Add salt, black pepper, and garlic (if using).

Pour in the cream and mix well.

Add the grated cheese and stir until melted.

Combine

Add the cooked pasta to the sauce and mix until all the shells are well coated.

Serve

Serve warm. You can sprinkle extra cheese on top if you like.