Shells and Cheese Recipe
This creamy and comforting Shells and Cheese recipe combines tender pasta shells with a rich, cheesy sauce made from a blend of cheddar and American cheeses. Enhanced with Dijon mustard, hot sauce, and aromatic spices, it’s a perfect homestyle dish ready in just 30 minutes, ideal for a satisfying family meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
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
- Prepare sauce base. 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 well and set aside.
- Cook pasta. Bring a large pot of water to a boil. Salt the water generously with 1½–2 teaspoons kosher salt. Add the pasta shells and cook according to package instructions until al dente. Set a timer to prevent overcooking.
- Make roux. While the pasta cooks, melt butter in a large pot over medium-low heat. Stir in the flour and cook for 1-2 minutes, until the raw flour smell fades and the mixture thickens slightly, forming a roux.
- Add sauce base. Slowly add the warmed sauce mixture in small splashes to the roux, stirring constantly to prevent lumps. Bring to a boil, then reduce heat to low and allow the base to cool for one minute.
- Incorporate cheese. Gradually stir in shredded cheddar and American cheese slices until melted and smooth. Cover the pot partially if the pasta needs additional cooking time.
- Combine pasta and sauce. Drain the cooked pasta thoroughly and add it to the cheese sauce. Stir well to combine all ingredients evenly.
- Finish and serve. Taste the shells and cheese and adjust seasoning with a pinch of salt and/or pepper if desired. Keep in mind the pasta will absorb the sauce as it stands. Serve warm for the best texture and flavor.
Notes
- Use kosher salt for pasta water to season the pasta evenly.
- Do not skip cooking the roux properly to ensure a smooth sauce without raw flour taste.
- Gradually add the sauce to the roux to avoid lumps in the cheese sauce.
- Partially cover the pot while cheese is melting to keep heat consistent.
- This dish is best served fresh, as pasta absorbs sauce over time and thickens.
- For a vegetarian option, substitute chicken bouillon with vegetable bouillon.
Find it online: https://justsosavory.com/shells-and-cheese-recipe/
