Shells and Cheese
A quick and creamy shells and cheese recipe that’s perfect for families and a guaranteed hit at any gathering.
Ingredients
Pasta and Cheese Sauce
- 1 pound pasta shells Use medium shells for best texture.
- 4 cups cheddar cheese, shredded Sharp cheddar can enhance flavor.
- 2 cups milk Use whole milk for creaminess.
- 1/4 cup butter Unsalted butter recommended.
- 1/4 cup all-purpose flour Use gluten-free flour for a gluten-free version.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper Adjust to preference.
Instructions
Cooking the Pasta
- Cook the pasta shells according to package instructions until al dente, approximately 8-10 minutes. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1 minute until golden in color.
- Gradually add the milk, whisking constantly for about 4-5 minutes, until the mixture thickens and begins to bubble at the edges.
- Stir in the cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue to stir until the cheese melts and the sauce becomes creamy and smooth.
Combining and Serving
- Combine the cooked pasta shells with the cheese sauce, folding gently until well coated.
- Serve hot, alongside your favorite protein, and enjoy!
Notes
To enhance flavor, consider adding sharp cheddar or mixing in other cheese like Gruyère. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.