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Shells and Cheese Recipe

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3.9 from 4 reviews

A creamy, comforting shell pasta dish smothered in a rich cheese sauce, combining cheddar and American cheeses with a flavorful, subtly spiced roux-based sauce. Perfect for a quick and satisfying meal in just 30 minutes.

Ingredients

Sauce Ingredients

  • 1 ½ cups milk
  • ¼ cup heavy cream
  • ½ chicken bouillon cube
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Pasta

  • ½ lb. pasta shells

Roux and Cheese

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup shredded cheddar cheese
  • 5 oz. American cheese (about 5-6 slices)

Instructions

  1. Prepare the Sauce: Combine milk, heavy cream, chicken bouillon cube, Dijon mustard, hot sauce, garlic powder, and onion powder in a medium measuring cup with a spout. Microwave for 1 minute or until warmed through, then stir and set aside.
  2. Cook the Pasta: Bring a large pot of water to a boil. Salt generously with 1½–2 teaspoons kosher salt. Add pasta shells and cook according to package directions until al dente. Set a timer to avoid overcooking.
  3. Make the Roux: In a large pot over medium-low heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly until the raw flour smell disappears and the mixture turns smooth.
  4. Add Sauce Mixture: Slowly add the warmed sauce mixture to the roux in small splashes while stirring continuously to prevent lumps. Bring the mixture to a boil, then reduce heat to low and let it cool slightly for a minute.
  5. Melt the Cheese: Gradually stir in the shredded cheddar cheese and American cheese slices until fully melted into a smooth, creamy sauce. Partially cover the pot if the pasta still needs a bit more cooking time.
  6. Combine Pasta and Sauce: Drain the cooked pasta shells and add them to the cheese sauce. Stir well to combine everything evenly. Taste and season with additional salt and/or pepper if desired.
  7. Serve: Note that the pasta will continue to absorb the sauce as it stands, so serve promptly for the best creamy texture. Enjoy your comforting shells and cheese!

Notes

  • Use kosher salt for boiling pasta to enhance flavor without oversalting.
  • Partial covering while melting cheese helps prevent the sauce from drying out.
  • Adjust the amount of hot sauce to your heat preference for a subtle kick.
  • Serve immediately for creamier texture; leftovers will thicken as pasta absorbs sauce.
  • Use freshly shredded cheddar for better melting than pre-shredded cheese.

Find it online: https://marthatasty.com/shells-and-cheese-recipe/