Description
Comforting and creamy, this homemade shells and cheese brings together tender pasta shells and a luxurious cheese sauce for a nostalgic meal.
Ingredients
Scale
- 8 ounces pasta shells
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheese (sharp cheddar or gouda)
- Salt and pepper to taste
- Optional breadcrumbs for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook according to package instructions until al dente. Drain and set aside.
- Make the roux: In a medium saucepan, melt the butter over medium heat. Stir in the flour, whisking for about a minute until it becomes bubbly and golden, creating a roux.
- Add milk: Gradually whisk in the milk. Keep stirring as you allow it to simmer, letting the mix thicken to a luscious consistency, about 5 minutes.
- Incorporate cheese: Remove the pan from heat. Stir in the shredded cheese until it melts and forms a creamy sauce.
- Season: Add salt and pepper to taste, adjusting to your preference.
- Combine pasta and sauce: Fold the drained pasta shells gently into the cheese sauce, ensuring each piece is deliciously coated.
- Transfer to baking dish: For an extra layer of flavor and bliss, pour the mixture into a greased baking dish.
- Add breadcrumbs (optional): Before baking, top with breadcrumbs for a tempting crunch.
- Bake: Slide the dish into a preheated oven at 350°F and bake for 15-20 minutes until it’s bubbling and golden on top.
- Serve warm: Serve straight from the oven, letting the enticing aroma draw everyone to the table.
Notes
Make-ahead options and cooking alternatives include using an Instant Pot or slow cooker for different finishes. Add vegetables, meats, or spices for customization.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 5g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg