Equipment:
6-quart saucepot
9×13-inch Baking Dish
Rotary Cheese Grater
Ingredients:
16 jumbo pasta shells
16- oz chopped beef brisket
2 Tbsp unsalted butter
2 Tbsp all-purpose flour
1½ cups whole milk
1 tsp dijon mustard
1 tsp Worcestershire sauce
¼ tsp salt
¼ tsp pepper
1½ cups shredded cheddar cheese
Directions:
Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with cooking spray.
Cook pasta according to package directions. Drain and set aside.
Stuff brisket into cooked pasta shells. Place into prepared pan.
In a medium saucepan over medium-high heat, melt butter. Whisk in flour and cook for 1 to 2 minutes. Slowly whisk in milk. Cook for about 5 minutes, until thickened. Remove from heat and whisk in mustard, Worcestershire, salt, pepper and cheese. Stir until cheese is melted.
Pour cheese sauce over stuffed pasta shells.
Bake uncovered for 25 minutes.