Pantry Mexican Shells and Cheese
Turn your pantry staples into a weeknight fiesta with this irresistible Pantry Mexican Shells and Cheese. This creamy, cheesy dish combines tender shell pasta with a luscious homemade cheese sauce infused with bold Mexican flavors like cumin, chili powder, and garlic. A can of diced tomatoes with green chilies adds a tangy, slightly spicy kick, perfectly balancing the rich cheddar and Mexican blend cheeses. In just 30 minutes, you’ll have a crowd-pleasing dinner that’s easy to customize with toppings like fresh cilantro, jalapeños, or a dollop of sour cream. Perfect for busy nights, this one-pot wonder is a flavorful twist on classic mac and cheese that’s sure to satisfy!
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Recipe Information
Ingredients
- 8 ounces medium shell pasta
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1 cup shredded Mexican blend cheese
- 1 can (10 ounces) canned diced tomatoes with green chilies
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- optional toppings: chopped cilantro, sliced jalapenos, sour cream
Instructions
Bring a large pot of salted water to a boil. Cook the shell pasta according to package instructions until al dente. Drain and set aside.
In the same pot used for cooking the pasta, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
Slowly pour the milk into the roux while whisking continuously to create a smooth sauce. Let the mixture cook for 2-3 minutes, stirring frequently, until it begins to thicken.
Reduce the heat to low and stir in the shredded cheddar cheese and Mexican blend cheese, a handful at a time, until fully melted and smooth.
Add the canned diced tomatoes with green chilies (including the liquid) to the cheese sauce. Stir to combine.
Season the cheese sauce with the ground cumin, chili powder, garlic powder, salt, and black pepper. Taste and adjust seasoning if needed.
Return the cooked shell pasta to the pot and stir until the pasta is fully coated in the cheese sauce.
Optional: Garnish with chopped cilantro, sliced jalapenos, or a dollop of sour cream before serving.
Nutrition Facts
Calories |
2325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 95.8 g | 479% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 4109 mg | 179% | |
| Total Carbohydrate | 134.2 g | 49% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 34.9 g | ||
| Protein | 113.5 g | 227% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 3103 mg | 239% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1421 mg | 30% | |
*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.
