Description
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 a savory mix of seasonings and a hint of Dijon mustard and hot sauce, this stovetop mac and cheese is a quick and satisfying meal perfect for any day of the week.
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
- Prepare Sauce Mixture: 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 for 1 minute or until warmed through, then stir and set aside.
- Cook Pasta: Bring a large pot of water to a boil. Salt the boiling water generously with 1½ to 2 teaspoons of kosher salt, then add the pasta shells. Cook according to package instructions until al dente, setting a timer to avoid overcooking.
- Make Roux: While the pasta cooks, melt the butter in a large pot over medium-low heat. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the raw flour smell disappears and the roux is smooth.
- Add Sauce Mixture: Slowly add the warmed sauce mixture to the roux in small splashes, stirring continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and let it cool slightly for about a minute.
- Melt Cheese: Gradually stir in the shredded cheddar and American cheese slices until fully melted into the sauce. If the pasta still needs more cooking time, cover the pot partially to keep the sauce warm.
- Combine Pasta and Sauce: Drain the cooked pasta shells and add them to the cheese sauce. Stir well to combine. Taste the mixture and adjust seasoning with a pinch of salt and pepper if desired.
- Serve: The pasta will continue to absorb the sauce as it stands. Serve warm for the creamiest texture and enjoy your homemade Shells and Cheese!
Notes
- Use kosher salt for boiling pasta as it dissolves well and seasons the pasta effectively.
- Adjust the hot sauce amount to control the spiciness of the dish.
- If you prefer a smoother sauce, finely shred the cheddar cheese for quicker melting.
- For a vegetarian version, substitute chicken bouillon cube with vegetable bouillon.
- This recipe can be prepared ahead and gently reheated over low heat with a splash of milk to restore creaminess.
