Shells and Cheese
User Reviews
5
8 reviews
Excellent
Shells and Cheese
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The easiest, creamiest homemade shells and cheese are ready for the table in just 30 minutes!
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Ingredients
- 16 ounces medium shell pasta
- ¼ cup butter salted, plus 2 tablespoons, divided
- 1 cup panko breadcrumbs
- ¼ cup all-purpose flour
- 2 cups whole milk or half-and-half
- ½ teaspoon kosher salt plus more to taste
- ground black pepper dash
- 6 ounces cheddar cheese extra sharp, grated, about 1 ½ cups
- 4 ounces processed cheese Velveeta brand, cubed
- 2 ounces Parmesan Cheese hand-grated, about ½ cup
- ½ cup sour cream at room temperature
- ¼ teaspoon ground mustard
- ¼ teaspoon garlic powder
- nutmeg ground, dash
- parsley optional garnish; or thyme or chives or basil, chopped
Instructions
- Cook pasta shells in a large pot of salted boiling water according to package directions. Drain.
- Meanwhile, in a small skillet, melt 2 tablespoons of butter over medium-high heat. Add the breadcrumbs; cook, stirring constantly, until toasted and golden brown, about 4 minutes. Remove from the heat and set aside to use later.
- In a large skillet or Dutch oven, melt remaining ¼ cup of butter over medium-high heat. Add flour; cook, stirring until the mixture is golden brown, about 2 minutes.
- Gradually whisk in the milk, salt and pepper. Reduce heat to medium; whisk continually until the mixture bubbles and thickens slightly, about 4-5 minutes.
- Remove from the heat; gradually whisk in the cheddar, Velveeta, Parmesan, sour cream, ground mustard, garlic powder and nutmeg until the cheese is melted and smooth. Taste and season with additional salt and pepper, if desired.
- Add cooked pasta; stir to coat. Sprinkle with toasted breadcrumbs, garnish with fresh herbs, and serve immediately.
Notes
- To cut down on the prep time, get the pasta water boiling while you prepare the rest of the ingredients (such as grating the cheese and toasting the breadcrumbs). Then, as the shells cook, you can whisk together the cheese sauce. This way the pasta isn't sitting around getting cold while you prepare the sauce, and everything comes together quickly at the end.
- Use cheese that you grate by hand. Do not use pre-shredded cheddar cheese in a bag or a can of pre-grated Parmesan, because those packaged cheeses include a powdery coating with stabilizers that prevent the cheese from melting as smoothly into the sauce.
- Salt the water before boiling your pasta. This is your chance to season the shells for a flavorful dish!
- Remove the pot from the heat before adding the cheese (or keep the flame very low) so that the sauce stays creamy and smooth. When cheese gets too hot, it separates and gives the sauce a grainy texture.
- Cooking for a smaller family? You can scale the recipe down to serve just 2 or 4 people. For instance, cut the recipe in half for 4 people, or cut the ingredients in fourths for 2 people.
Nutrition Information
Show Details
Serving
1/8 of the recipe
Calories
541kcal
(27%)
Carbohydrates
56g
(19%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
70mg
(23%)
Sodium
788mg
(33%)
Potassium
327mg
(7%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
862IU
(17%)
Vitamin C
1mg
(1%)
Calcium
432mg
(43%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 541kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 788mg | 33% |
| Potassium | 327mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 862IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 432mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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