Rachel’s Crowd-Pleasing Carrots, Peas, and Cheesy Pasta

Recipe courtesy of alicianrj

Salt

1 pound medium or large pasta shells

One 8-ounce package of cream cheese

1 small onion, peeled

1 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter, cut into small pieces

2 garlic cloves, smashed

2 tablespoons all-purpose flour

1 cup chicken broth

1 1/2 cups milk

One 10-ounce box frozen peas and carrots, thawed

1 cup Parmigiano-Reggiano or Romano Cheese

Freshly ground pepper

Fresh chives

1. Put a large pot of water on to boil and cover it with a lid so the water comes to a boil faster. Add salt and the pasta shells and cook about 7-8 minutes. Drain pasta. Remove wrapping from cream cheese and place in microwave-safe bowl. Soften in microwave for 30 seconds.
2. Grate the onion over a plate. Heat a medium saucepan over medium heat. Add the olive oil and the butter. When the butter melts add the onion to the pan. Add the garlic. Cook for 3 minutes. Using a fork, remove the garlic from the pan.
3. Sprinkle the flour into the pan and cook over medium heat for 1 minute, stirring constantly. Whisk in the broth and then the milk. Let the liquid come to a bubble, then mix in cream cheese until it melts and blends into the milk and broth completely. Stir in veggies and simmer over low heat for 5 minutes. Stir in cheese and remove pan from heat. Season with salt and pepper to taste.
4. Return the hot pasta to the pot it was cooked in and add the sauce with the veggies. Stir together and add more cheese, salt and pepper, if desired. Place pasta in bowls and top with chopped chives.