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Pasta With Cheese Sauce

I try to use what I have and, time permitting, make it interesting. A proper cheese sauce takes a little more time but is well worth the effort. I made a quasi-bechamel sauce with pepper substituted for nutmeg. To this I added the cheese I had in my refrigerator.
I added pasta shells and baked for a few minutes to add character. The result was satisfying in a very homey way. I am grateful for my pantry; I am grateful to Mom for teaching me how to cook.

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