Classic Shells and Cheese
Indulge in the ultimate comfort food with this **Classic Shells and Cheese** recipe—your go-to dish for creamy, cheesy perfection! Featuring tender medium shell pasta bathed in a luxuriously smooth cheese sauce made from sharp cheddar and Parmesan, this recipe combines simple ingredients into a rich and satisfying meal. The velvety sauce is built on a roux of butter and flour, then elevated with the addition of milk and heavy cream for unparalleled creaminess. A pinch of paprika adds a subtle warmth, while the al dente pasta serves as the perfect vessel for the cheesy decadence. Quick and easy to make in just 30 minutes, this recipe is ideal for weeknight dinners, side dishes, or feeding a crowd. Garnish with extra cheese for an irresistible finishing touch, and watch it become a family favorite! **Keywords:** homemade shells and cheese, creamy pasta recipes, easy mac and cheese, comfort food pasta, cheesy side dish.
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Recipe Information
Ingredients
- 8 oz medium shell pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.25 tsp ground black pepper
- 0.25 tsp paprika
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat.
Add the pasta shells to the boiling water and cook according to package instructions until al dente, typically about 8-10 minutes.
Drain the pasta shells in a colander and set aside.
In the same pot, melt the butter over medium heat.
Once the butter is melted, add the flour and whisk constantly for about 1-2 minutes until the mixture is smooth and bubbly. This is your roux.
Slowly pour in the milk, whisking continuously to prevent lumps. Once the milk is fully incorporated and smooth, add the heavy cream.
Continue to whisk the mixture until it begins to thicken slightly, approximately 3-4 minutes.
Reduce the heat to low and gradually stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheeses have fully melted and the sauce is smooth and creamy.
Season the cheese sauce with salt, ground black pepper, and paprika. Stir to combine.
Add the cooked pasta shells back into the pot with the cheese sauce and gently stir to coat the shells evenly.
Serve immediately while hot, garnished with extra grated Parmesan or cheddar if desired.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 226.2 g | 290% | |
| Saturated Fat | 139.8 g | 699% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 697 mg | 232% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 214.8 g | 78% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 31.9 g | ||
| Protein | 135.4 g | 271% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 3154 mg | 243% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1560 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
