Creamy Shells and Cheese
A comforting and straightforward dish that's creamy, cheesy, and perfect for busy weeknights or cozy family meals.
Ingredients
For the Pasta
- 1 pound pasta shells
For the Cheese Sauce
- 4 tablespoons butter Use unsalted for better control over saltiness.
- ¼ cup all-purpose flour
- 3 cups milk Whole milk is preferred for creaminess.
- 2 cups shredded cheddar cheese Sharp cheddar adds more flavor.
- 1 cup shredded mozzarella cheese For a gooey texture.
- to taste Salt and pepper Adjust according to preference.
- optional breadcrumbs for topping Use for a crispy topping.
Instructions
Cooking the Pasta
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
Making the Cheese Sauce
- In a large saucepan, melt the butter over medium heat.
- Stir in the flour and cook for about 1 minute.
- Gradually whisk in the milk, cooking until the mixture thickens.
- Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth.
Combining
- Add the cooked pasta shells to the cheese sauce, mixing well to coat.
- Season with salt and pepper to taste.
Baking (Optional)
- If desired, transfer to a baking dish, sprinkle with breadcrumbs, and bake at 350°F (175°C) for 20-25 minutes until golden.
- Serve warm.
Notes
Pair with a fresh salad or grilled chicken for a complete meal. You can make this dish ahead of time by preparing the cheese sauce and pasta in advance. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.