20-Minute Mac and Cheese

 

2

packages (7 oz each) small pasta shells

2

tablespoons butter or margarine

1/4

cup Gold Medal® all-purpose flour

1/2

teaspoon salt

1/2

teaspoon ground mustard

1/4

teaspoon pepper

2

cups half-and-half

3

cups shredded Cheddar cheese (12 oz)

4

medium green onions, sliced (1/4 cup)

1/4

cup chopped red bell pepper

• 1 Cook and drain pasta as directed on package.
• 2 Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.
• 3 Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot.