The shell and cheese recipe is a cheesy, creamy, decadent dinner that comes together in 20 minutes. The whole family will love this pasta made with pasta shells, milk, half and half, sharp cheddar, mustard powder, and bacon. Homemade shells and cheese are so much better than box mac and cheese!
For more meatless meal ideas try creamy corn pasta and for a spicier mac and cheese option try baked buffalo chicken mac and cheese.
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Shells and cheese
Forgo anything from a box, because homemade shells and cheese are so much better in taste and easy to make at home. If you are a fan of Panera bread mac and cheese, you will love this luscious creamy decadently delicious homemade pasta. The rich, gooey, gooey, cheesy sauce comes together in no time.
Creating a roux with butter and flour in equal parts and then adding in milk and a half and a half to form a luscious cream sauce is the trick to the best homemade shells and cheese recipe.
Flavoring the sauce is the most crucial step if you want to make the best shells and cheese than is much better than Panera’s. Sauté onion, and garlic in butter and flavor the sauce with mustard powder, pepper, and salt to pack in much flavor.
Don’t forget bacon, it adds richness and a savory hint to the dinner.
Ingredients needed
Here’s what you’ll need-
- 1 lb pasta shells
- ½ onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoon butter
- 3 tablespoon all-purpose flour
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon mustard powder
- ½ teaspoon pepper
- ¼ teaspoon coarse sea salt (add if needed)
- 2 cups extra sharp cheddar, grated
- 4 bacon slices, crumbled
- Pasta – pasta shells are great. No constrictions though, feel free to use macaroni pasta, penne, or any other pasta you would like.
- Aromats – fresh onion and garlic. I like to use fresh ingredients, onion powder and garlic powder can be used too.
- Butter – use unsalted butter.
- All-purpose flour – to make roux.
- Milk and Heavy whipping cream – use whole milk. Heavy whipping cream can be substituted with half and half too. The fat in heavy whipping cream and whole milk will prevent the sauce from turning grainy.
- Seasoning – salt and pepper are must.
- Mustard powder – use it for an extra kick of flavor.
- Cheese – extra sharp cheddar cheese for the best flavor. Velveeta cheese works great too.
- Bacon – adds texture and flavor to the pasta dish.
How to make it
Cook pasta shells in salted boiling water until al-dente. Drain pasta and reserve pasta cooked water.
Melt butter. Sauté finely diced onion for 30 seconds. Add minced garlic and sauté on medium flame. Do not brown onion and garlic.
Add all-purpose flour, whisk continuously making sure to cook the flour without browning or burning. Cook the flour until no longer raw. The flour mix should be thick and pale yellow.
Pour milk and heavy whipping cream while whisking continuously. Continue whisking until the mixture thickens and is creamy.
Season cream sauce with salt (be mindful of salt, you might not need it at all), pepper, and dry mustard powder. Mix well.
Remove pan from heat. Stir in cheddar cheese a little at a time and stir until the cheese is fully melted and incorporated into the sauce.
Add most of the bacon crumbs to the pan, and reserve some for garnish.
Add drained shell pasta to the cheese mixture, and stir until pasta is fully coated in cheese sauce.
Serve immediately hot with fresh ground pepper, a hint of nutmeg if you like, and bacon crumbs.
Tips & tricks
- Measure all ingredients and have them ready near the stove. The cream white sauce comes together in no time and it’s the base of this recipe. Don’t let the sauce turn cold waiting for the pasta to cook with any other prep work.
- Always cook pasta al-dente.
- Shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (non-caking agents) that will prevent the cheese from melting and cause the sauce to turn grainy.
- Allow cheese to come to room temperature before starting the recipe to ensure the creamy consistency of the sauce.
- Smoked paprika or red chili flakes add a hint of kick to the dish that is great to balance the creaminess and richness of the dish.
- After adding pasta the sauce is thick (note sauce will tend to thicken as it cools) adjust the consistency of the sauce by adding pasta cooked water a little at a time. Note: it’s crucial pasta cooked water is hot while you add it to the pasta.
FAQS
Pasta shells are great. No constrictions though, feel free to use macaroni pasta, penne, or any other pasta you would like.
No. Always shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (anti-caking agents) that will prevent the cheese from melting, causing the sauce to turn grainy.
Extra sharp cheddar is an absolute favorite of mine. Velveeta cheese works great too. Use can use sharp cheddar, white cheddar, or a mix of sharp cheddar and Parmesan cheese.
You can pair creamy shells and cheese with baked salsa chicken, a simple chopped salad, and Mozzarella chicken.
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📋20 Minutes Shells and Cheese
Ingredients
- 1 lb pasta shells
- ½ onion finely diced
- 2 cloves garlic minced
- 3 tablespoon butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ teaspoon mustard powder
- ½ teaspoon pepper
- ¼ teaspoon coarse sea salt add if needed
- 2 cups extra sharp cheddar grated
- 4 bacon slices crumbled
Instructions
- Cook pasta shells in salted boiling water until al-dente. Drain pasta and reserve pasta-cooked water.
- In a pan melt butter. Sauté finely diced onion for 30 seconds. Add minced garlic and sauté on medium flame. Do not brown onion and garlic.
- Add all-purpose flour to the butter, and whisk continuously making sure to cook the flour without browning or burning. Cook the flour until no longer raw. The flour mix should be thick and pale yellow.
- Pour milk and heavy whipping cream while whisking continuously. Continue whisking until the mixture thickens and is creamy.
- Season cream sauce with salt (be mindful of salt, you might not need it at all), pepper, and dry mustard powder. Mix well.
- Remove pan from heat. Stir in cheddar cheese a little at a time and stir until the cheese is fully melted and incorporated into the sauce.
- Add most of the bacon crumbs to the pan, and reserve some for garnish.
- Add drained shell pasta to the cheese mixture, and stir until pasta is fully coated in cheese sauce.
- Serve immediately hot with fresh ground pepper, a hint of nutmeg if you like, and bacon crumbs.
Notes
- Measure all ingredients and have them ready near the stove. The cream white sauce comes together in no time and it’s the base of this recipe. Don’t let the sauce turn cold waiting for the pasta to cook with any other prep work.
- Always cook pasta al-dente.
- Shred cheese from the block instead of buying pre-shredded cheese from a bag. Pre-shredded cheese has fillers (non-caking agents) that will prevent the cheese from melting and cause the sauce to turn grainy.
- Allow cheese to come to room temperature before starting the recipe to ensure the creamy consistency of the sauce.
- Smoked paprika or red chili flakes add a hint of kick to the dish that is great to balance the creaminess and richness of the dish.
- After adding pasta the sauce is thick (note sauce will tend to thicken as it cools) adjust the consistency of the sauce by adding pasta cooked water a little at a time. Note: it’s crucial pasta cooked water is hot while you add it to the pasta.
Nutrition
Created by Jyothi Rajesh
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Jyothi Rajesh is the founder of the food blog, Curry Trail. She lives in Bangalore, India and is the mom of two beautiful kids. Her passion is creating and sharing delicious and easy recipes for the home cook. She’s been blogging since 2007 and many of her recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
Comments & Reviews
Diane N says
The recipe states to drain pasta and reserve water but does not give a use for it? Curious 🤨
Jyothi Rajesh says
Updated the recipe, please check