Shells and Cheese

5 from 1 vote

Made with real cheese, this easy shells and cheese recipe is the perfect alternative to store-bought mac and cheese. Ready in minutes, it's a warm and hearty dish with all the creamy, cheesy flavor you crave.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: American

Keyword: Shells and Cheese Recipe

Servings:

Calories: 477kcal

Ingredients

1 pound shells pasta
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2½ cups half & half
1 teaspoon seasoned salt, We used Lowry’s brand
¾ teaspoon dry mustard
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces original Velveeta cheese, small cubed
8 ounces sharp cheddar-mozzarella blend cheese, shredded (We used Kraft brand)

Instructions

In a large stock pot on medium-high heat, boil the small shell pasta for 10-12 minutes or according to the package directions. Drain the cooked pasta shells and return them to the pot. Set aside.
In a medium saucepan on medium heat-low heat, melt the unsalted butter. To the melted butter, whisk in the all-purpose flour until smooth and becomes a very light golden brown roux.
Slowly whisk the half & half into the roux until no lumps remain.
Add the seasoned salt, dry mustard, salt, black pepper, and the small cubes of Velveeta cheese to the hot half & half mixture and whisk until all the Velveeta cheese is melted and the sauce thickens up. This will take about 3-4 minutes.
Add the shredded cheddar-mozzarella cheese blend to the warm cheese sauce, ½ cup at a time, whisking until smooth between each addition.
Pour the warm cheese sauce over the cooked and drained pasta shells. Stir to evenly coat all the pasta shells with the cheese sauce.

Notes

The brand of pasta I used had three different sizes of shells. I used the size in this recipe that is most comparable to the boxed shells and cheese you find at the grocery store. I will sometimes use the mini shells when making this dish for little kids as they are easier for them to eat.
To test your pasta for al dente, take a bite of the pasta a minute or two before the package instructions indicate it should be done. When you bite into it, and your teeth feel some resistance, but the pasta is still tender, your pasta is al dente.
This shells and cheese pasta dish should be served immediately. You can keep the dish warm over very low heat for up to 30 minutes on the stovetop. If you find that your sauce is getting too thick as it sits, you can stir in a splash or two of warm milk to loosen up the thickened sauce. This creamy sauce will thicken as it cools.

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