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Shells and Cheese Recipe

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A creamy and comforting Shells and Cheese recipe featuring tender pasta shells smothered in a rich cheese sauce made with a blend of cheddar and American cheese, flavored with Dijon mustard, hot sauce, and seasonings. Ready in just 30 minutes, this dish is perfect for a satisfying weeknight dinner.

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

Instructions

  1. Prepare the sauce base: Combine the milk, heavy cream, chicken bouillon cube, Dijon mustard, hot sauce, garlic powder, and onion powder in a medium measuring cup with a spout. Microwave the mixture for 1 minute until warmed through, then stir well and set aside.
  2. Cook the pasta: Bring a large pot of water to a boil. Once boiling, add 1½ to 2 teaspoons of kosher salt generously, then add the pasta shells. Set a timer to prevent overcooking and cook until al dente. Drain and set aside.
  3. Make the roux: In the same large pot, melt the butter 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 mixture becomes smooth and slightly bubbly.
  4. Create the cheese sauce: Slowly add the warmed sauce mixture to the roux in small splashes while stirring constantly. Bring the mixture to a boil, then reduce heat to low and let it cool for about a minute. Gradually add the shredded cheddar and American cheese slices, stirring until fully melted and smooth. Partially cover the pot if the pasta needs more time to finish cooking.
  5. Combine pasta and sauce: Add the drained pasta shells into the cheese sauce and stir thoroughly to coat. Taste the dish and adjust seasoning by adding a pinch of salt and/or pepper if desired.
  6. Serve and enjoy: Allow the pasta to rest briefly as it will continue to absorb the cheese sauce. Serve warm for a creamy, delicious meal.

Notes

  • Use kosher salt for salting pasta water for better flavor and texture control.
  • Microwaving the sauce ingredients before adding ensures quicker melting of cheese and smoother sauce.
  • Stir continuously when adding milk to the roux to prevent lumps.
  • Cover partially if pasta needs extra cooking time while the sauce thickens to avoid drying out.
  • Adjust hot sauce amount to your heat preference.
  • For a vegetarian version, replace chicken bouillon cube with vegetable bouillon.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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