Passionfruit KitchenFour-Cheese Cheesy Shells
tags:
vegetarian, pescetarian,
Posted on October 2, 2023 • 2 minutes • 378 words
Table of contents
I admit, “cheesy shells” is a fancy way of saying mac and cheese. However, this is a pretty awesome mac and cheese recipe. It’s got tons of flavor, and it uses shell pasta instead of elbow macaroni because shells are the superior shape (I will die on this hill). It’s extra saucy, because the saucier the better. It’s salty, cheesy, and has a bit of a kick (adjustable levels!) Peak comfort food right here.
Ingredients
- Pasta
- Milk
- Vegetable broth
- Cheddar cheese
- Fontina cheese
- Cream Cheese
- Shredded Parmesan
- Paprika
- Salt
- Pepper
- Nutmeg
- Mustard Powder
- Butter
- Flour
Tips
- We start by making a roux: melting butter, adding flour, and whisking. Be sure to mix it until it isn’t clumpy and the smell of flour has dissapated. Rouxes are used to thicken sauce, like our cheese sauce.
- I typically prefer to buy solid blocks of cheese and shred it by hand. Packaged shredded cheese can have additives that may make the sauce grainy. However, I do buy parmesan pre-shredded.
- You can customize the amounts of salt, pepper, nutmeg, paprika, and mustard powder that you add. If you prefer more of a kick, add more to your pasta. If you want to add something else, like garlic or onion powder, you can do that too!
Four-Cheese Cheesy Shells
Easy, delicious comfort food
| Prep Time: 10 min | Cook Time: 30 min |
|---|---|
| Total Time: 40 min | Serves: 4 |
Ingredients
- 1/2 box medium shell pasta (8 oz)
- 4 tbsp butter
- 3 tbsp flour
- 1 1/2 cup milk
- 1 cup vegetable broth
- 1 cup sharp cheddar, shredded
- 1 cup fontina cheese, shredded
- 2 oz cream cheese
- 1/4 cup parmesan cheese, shredded
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp nutmeg
- 1/2 tsp mustard powder
Instructions |
- Bring salted water to a boil over high heat. Add the pasta and cook until al dente. Drain when cooked.
- Meanwhile, melt butter in a pot over medium heat. When melted, whisk in flour to form a roux. Stir until clumps are gone.
- Add milk and broth bit by bit. Stir until sauce can coat the back of a spoon.
- Add salt, pepper, nutmeg, mustard powder, and paprika.
- Lower heat. Stir in cheeses until melted and smooth.
- Mix in cooked pasta.
- Serve and enjoy!
Notes |
This recipe is vegetarian.
Tried this recipe?
Snap a picture and tag me @passionfruit_kitchen on Instagram!
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