Creamy Homemade Shells And Cheese
This homemade shells and cheese recipe delivers nostalgic comfort with a rich, velvety cheddar sauce that's foolproof and ready in under 30 minutes. It's the creamy, cheesy weeknight dinner you've been craving.
Equipment
- Large Pot
- Whisk
- Small bowl
Ingredients
- 1 pound pasta shells
- 4 ounces cream cheese
- ½ cup evaporated milk
- 8 ounces freshly shredded cheddar cheese
- Salt to taste
Instructions
Cook the Pasta
- Bring a large pot of well-salted water to a boil. Cook the pasta shells according to package directions until al dente.
- Before draining the pasta, scoop out and reserve about 1 cup of the starchy pasta water. Drain the shells and return the empty pot to the stove over low heat.
Build the Creamy Base
- While the pasta cooks, whisk the evaporated milk in a small bowl. For an extra smooth, Velveeta-like texture, you can whisk in a pinch of dry mustard powder and sodium citrate (optional).
- Pour the milk mixture into the warm pot and add the cream cheese. Stir constantly over low heat until the cream cheese is fully melted and the base is smooth and creamy.
Melt in the Cheese
- Add the shredded cheddar cheese one handful at a time, stirring continuously until each addition is completely melted before adding the next. Maintain low heat to prevent the sauce from breaking.
Finish and Season
- Add the drained pasta shells to the cheese sauce and stir until everything is evenly coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
- Taste the shells and cheese, then season with salt only if needed, as the cheese provides a good amount of saltiness.
Notes
Cheese Tip: For the smoothest sauce, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
Texture Tip: If your sauce becomes too thick, stir in a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of milk to help the sauce become creamy again. Freezing is not recommended.
Variations: Feel free to stir in cooked proteins like bacon or chicken, or vegetables like steamed broccoli. For a baked version, transfer the finished dish to a baking dish, top with buttered breadcrumbs, and bake at 375°F for 15-20 minutes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 655kcalCarbohydrates: 78gProtein: 29gFat: 27gSaturated Fat: 17gCholesterol: 88mgSodium: 910mgPotassium: 350mgFiber: 4gSugar: 7gVitamin A: 550IUVitamin C: 0.2mgCalcium: 450mgIron: 2.5mg
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