Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 tbsp. olive oil

  3. 2 large shallots, peeled and minced

  4. 2 large cloves garlic, peeled and minced

  5. 2 cups milk

  6. 2 cups heavy whipping cream

  7. 1/4 tsp. dried thyme

  8. 8 ounces shredded extra sharp cheddar cheese

  9. 1/2 cup grated Parmesan cheese

  10. 12 ounces uncooked medium shell pasta(conchiglie)

  11. 8 ounces Black Forest ham, cut into 1/4 inch pieces

  12. 1 tbsp. chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium heat. Add the shallots and garlic and cook about 4 minutes until tender, stirring frequently. Whisk in the milk, cream and thyme and simmer 30 minutes, stirring occasionally. Reduce the heat to low. Add the cheeses and stir until melted. Meanwhile, heat a large pot of lightly salted water to a boil. Add the pasta and boil until just tender, stirring frequently. Drain the pasta well and transfer to a large bowl. Pour the cheese sauce over the pasta and sprinkle with the Black Forest ham and parsley. Toss well to combine. Serve immediately.


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