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Spring Shells and Cheese Recipe

Spring Shells and Cheese

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 11-20 of 27

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  • on May 15, 2011

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    This recipe definitely made for a lot of dishes to be done at the end of the night, but it was worth it. The dish was much more flavorful than I expected and I couldn't believe how just that little bit of lemon zest brightened it all up! To cut calories, I used half lowfat milk and half whole milk. I also have substituted both cheddar and swiss for the gruyere (sp? if I couldn't get to the store and they were both equally delicious.

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  • on April 25, 2011

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    Lots of prep work but it was all worth it. One word to describe this recipe AMAZING.

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  • on April 25, 2011

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    I don't know why everyone was hating on this dish so much. I for one thought it was extremely successful. I followed the recipe exactly using everything it called for, and everyone at the Easter dinner loved it. There were no leftovers! Yes there is a ton of prep and it uses a lot of pans, but if what you are going for is a full stomach and a happy family, give this a shot! :

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  • on April 23, 2011

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    creamy and delicious! Definitely special occasion, though. Even with a cuisinart to shred the zucchini, it took awhile.

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  • on April 20, 2011

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    My fiancee and I were incredibly impressed with the flavor and taste of this dish. It was, however, quite a bit of prep work. My only complaint is that there's a lot of extra fat in this dish with the milk, cheese, and pasta. BUT, this isn't supposed to be a healthy dish, so take it for what you will. Great taste. Intermediate prep. 4 stars.

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  • on January 08, 2011

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    My husband and I were both very impressed with this dish! It was a lot of prep, I'll admit... but it was so original and different than regular mac & cheese. It was definitely worth the effort for a special occasion type dinner. I recommend trying it! Especially if you have a nice dinner you'd like to prepare. I made this with Paula Deen's recipe for Maple-Glazed Pork Chops but I used chicken instead. Again, my husband loved the spices on the chicken and I loooved the sauce!

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  • on November 09, 2010

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    Pretty good. Kind of a lot of work like others said...but not at all salty and you can taste the zucchini just fine. It needs something else. Did curd up a bit.

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  • on September 13, 2010

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    A lot of prep
    Smelled great in the oven
    Very milky
    Tasted great with the addition of hot sauce and crushed corn chips
    I LOVE mac n cheese, but I won't go through the trouble for this one again. Unless the baby requests it, of course...

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  • on August 25, 2010

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    I felt llike a gourmet cook when I served this to my teaching team at our annual "Last Hurrah" lunch before school started this year. I didn't use whole milk as this dish is very rich. Beginning cooks could be challenged, but very doable.

    Teaching in Idaho

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  • on August 12, 2010

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    I didn't find the dish too salty but it was very time consuming for just an OK dish. The zucchini flavor was totally lost, with the nutmeg overpowering everything. Also, the sauce curdled a little when it was all brought together but it was no different than other egg added mac-n-cheese dishes I've baked.

    My one-year old loved it, so that's a saving grace, and it was very filling, but I don't think I'll make this as an entree again. Maybe with some tips on how to keep the sauce smooth and how to prep in advance for a holiday supper, this would be a nice side with some baked ham...

    Also, I think the shallots could use a tablespoon or cup measure equivalent. When I buy shallots from the store vs. the farmer's market they are wildly varied in size, so I have no idea what 4 shallots are equivalent to.

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