Mini Shells and Cheese Ramekins

From the following blog: http://www.theknead4speed.com/2010/08/lets-go-somewhere-where-theres-cheese/

Mini Shells and Cheese Ramekins

Yield: two 6-ounce or one 10-ounce ramekin(s)

• 2.5 ounces mini shells pasta
• 1 Tablespoon unsalted butter
• 1/8 teaspoon all-purpose flour
• 1/4 cup skim milk
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• dash of cayenne pepper
• ground black pepper, to taste
• 2 ounces (about 1/2 cup) shredded mild or sharp cheddar cheese
• 2 Tablespoons shredded Parmesan cheese
• 1.5 Tablespoons shredded Parmesan cheese, divided (for topping)

1. Preheat oven to 375 degrees F and lightly grease two 6-ounce ramekins with butter or cooking spray.
2. Place a small pot of water over high heat. Bring water to a boil and then add shell pasta. Cook for 8 minutes and drain.
3. Melt butter in a separate saucepan over low heat. Add flour, stirring with whisk.
4. Once butter appears slightly foamy, add milk and cook until smooth. Turn off heat.
5. Add cheese and seasonings to hot butter mixture, stirring to combine. Add cooked shell pasta and stir well.
6. Divide shells and cheese between ramekins. Divide 1.5 Tablespoons Parmesan cheese and sprinkle onto pasta.
7. Bake for 11-13 minutes and serve.

Easy, tasty and love that they are made in little individual containers.