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Shells and Cheese Recipe

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4 from 34 reviews

This creamy Shells and Cheese recipe combines tender pasta shells with a rich, cheesy sauce made from cheddar and American cheeses, enhanced with a hint of Dijon mustard, hot sauce, and savory spices. Ready in just 30 minutes, it’s a comforting and satisfying dish perfect for a quick family meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

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 and Roux

  • ½ lb. pasta shells
  • 2 tablespoons butter
  • 2 tablespoons flour

Cheese

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

Instructions

  1. Prepare the Sauce Mixture: In a medium measuring cup with a spout, combine milk, heavy cream, crumbled chicken bouillon cube, Dijon mustard, hot sauce, garlic powder, and onion powder. Microwave the mixture for 1 minute or until warmed through, stirring once finished, then set it aside.
  2. Cook the Pasta: Bring a large pot of water to a boil. Once boiling, generously salt it with 1½ to 2 teaspoons of kosher salt. Add the pasta shells and cook according to package instructions, setting a timer to prevent overcooking.
  3. Make the Roux: While the pasta cooks, melt the butter in a large pot over medium-low heat. Stir in the flour and cook for 1 to 2 minutes, stirring continuously until the raw flour smell disappears and the roux is smooth and slightly golden.
  4. Add the Sauce Mixture: Gradually add the warmed sauce mixture to the roux in small splashes while stirring continuously. Bring it to a boil, then reduce the heat to low and allow it to cool for a minute to thicken slightly.
  5. Incorporate the Cheeses: Gradually stir in the shredded cheddar cheese and American cheese slices until fully melted and the sauce is creamy and smooth. If the pasta still needs more time, partially cover the pot to keep the sauce warm.
  6. Combine Pasta and Cheese Sauce: Drain the cooked pasta shells and add them to the cheese sauce. Stir well to combine evenly. Taste and adjust seasoning with a pinch of salt and/or pepper if desired.
  7. Serve: The pasta will continue to absorb the sauce as it stands. Serve immediately for best texture and creaminess.

Notes

  • Use kosher salt to generously season the boiling water for optimal pasta flavor.
  • Microwaving the sauce ingredients before adding helps dissolve the bouillon cube and meld the flavors thoroughly.
  • Be sure to stir the roux constantly to avoid lumps and achieve a smooth sauce base.
  • If the sauce thickens too much, add a splash of milk to loosen it up before combining with pasta.
  • Feel free to adjust the hot sauce to taste for more or less heat.
  • This recipe can be made vegetarian by substituting the chicken bouillon cube with a vegetable bouillon cube.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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