Shell Shocked Summer
Baked Velveeta Shells with Braised Peaches, Sharp Cheddar, and Toasted Panko
40 minutes
Serves 4
AppetizerAmericanVegetarianNut-freeShellfish-freeSoy-free
Herb's take
This dish is what happens when classic mac and cheese meets a Southern summer fruit cobbler, minus the sugar. You'll braise peaches with cheese sauce, amp up tang with sharp cheddar, and finish with a panko crunch. Sweet surprises await.
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 400°F. Grease a small baking dish (about 2 quarts) with butter or nonstick spray.
- 02Boil the Velveeta shells according to package directions, but stop cooking 1 minute before al dente. Drain and set aside.
- 03In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
- 04Add the sliced peaches, 1/2 teaspoon kosher salt, and 1 teaspoon cracked black pepper. Cook, gently stirring, until the fruit is glossy and just beginning to soften, 3 to 5 minutes.
- 05Stir in the prepared cheese sauce packet from the Velveeta box and the milk. Bring the mixture to a gentle simmer and cook for 2 minutes, until thickened and glossy.
- 06Off the heat, fold in the cooked shells and half the sharp cheddar. Stir until well combined.
- 07Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheddar evenly over the top.
- 08In a small bowl, combine the panko breadcrumbs with 1 tablespoon olive oil and remaining 1 tablespoon butter (melted). Toss until crumbs are evenly coated, then scatter in an even layer over the casserole.
- 09Top with the remaining 1/2 teaspoon cracked black pepper.
- 10Bake uncovered until the top is golden and bubbling, about 15 minutes. Let rest 5 minutes before slicing into appetizer-sized portions and serving warm.
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