jh_gerbil: Well that looks like absolute cancer.
allurmemesrbelong2me: What the fuck
thedancingpanda2010: The moment I saw the cheez-its I noped right out of there.
shartnado3: As a man who shits 3-5 times a day, I think I finally found out how to stop that!
MizukiAyu: You could stuff it with chicken, spinach, artichoke hearts, feta… ANYTHING but more pasta.
funnybonzo: Call the Hague. We have south crime against humanity.
RobAChurch: Hahaha wtf is this recipe? Pasta stuffed pasta with cheez-itz?
lopmom: Am i have a fucking stroke? What is this???
Babiloniof: Heart attack guaranteed … but it’s worth it.
RosneftTrump2020: Cheese crackers are kinda a nice fun thing to use over bread crumbs. But stuffing in shells is unique.
I love stuffed shells with ricotta.
moral_mercenary: This gif is bad and you should feel bad!
MissGrafin: How high are you…
PM_ME_IN_A_WEEK: WTF is this shit?
BeastlyMe7: Dude. No.
pattambi: Needs more cheese
assoteric: PASTA IN PASTA!
Eve-lyn: What’s the actual difference between regular and kosher salt?
MyNameIsKELVON_YATES: Shellception!
MadIzzy: Holy hell, that’s a lot of cheese and pasta.
wOlfLisK: What the hell is american cheese? Other than those plastic orange slices that are only good for burgers.
FingerTheCat: This looks amazing, and like satire. I might do it.
MeatBald: It’s like a hat on a hat!
glytrine: Everytime I see “American cheese”, I downvote …
violetasher: why are the ingredients thrown all over the table
MichaelRahmani: [Source](http://www.foodnetwork.com/recipes/food-network-kitchen/cheesy-shell-stuffed-shells-3908450)
Ingredients:
>3 cups half-and-half
>
>6 ounces American cheese, cubed (about 1 cup)
>
>4 ounces cream cheese, cut into small pieces
>
>3 cups freshly grated sharp Cheddar (about 8 ounces)
>
>1 teaspoon dry mustard
>
>1/2 teaspoon sweet paprika
>
>Kosher salt and freshly ground black pepper
>
>6 ounces large pasta shells
>
>1 cup small pasta shells
>
>1/2 cup cheese crackers, finely crushed
Directions:
>Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
>
>Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
>
>Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.
