Description
A comforting dish of creamy cheddar and savory Parmesan enveloping tender pasta shells, perfect for any occasion.
Ingredients
Scale
- 8 oz elbow macaroni or pasta shells
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon mustard powder (optional)
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a rolling boil. Cook the macaroni or shells per package instructions until al dente; drain and set aside.
- Make the Roux: In a medium saucepan, melt the unsalted butter over medium heat. Add the flour and stir constantly with a whisk for 1-2 minutes to form a smooth roux.
- Incorporate the Milk: Gradually whisk in the milk, stirring constantly. Cook for about 5-7 minutes until thickened.
- Melt the Cheeses: Reduce heat to low and stir in the cheddar and Parmesan cheese until melted. Season with salt and pepper.
- Combine with Pasta: Fold the cooked pasta into the cheese sauce until well coated. Adjust seasoning if needed.
- Serve: Scoop into bowls and enjoy immediately, but be prepared for seconds!
Notes
Shells and cheese taste better when made ahead of time. For a baked version, transfer to a greased baking dish, sprinkle with extra cheese, and bake at 350°F for 20-25 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: shells and cheese, macaroni and cheese, comfort food, creamy pasta