Description
A comforting bowl of homemade shells and cheese that captures warmth and nostalgia with its creamy sauce and al dente pasta shells.
Ingredients
Scale
- 2 cups pasta shells
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups full-fat milk
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Cook the Pasta Shells: Fill a large pot with salted water and bring to a boil. Add pasta shells and cook until al dente, then drain.
- Melt the Butter: In a medium saucepan over medium heat, melt the butter until bubbling.
- Whisk in the Flour: Stir in the flour, whisking constantly for about a minute to form a roux.
- Add the Milk: Slowly pour in the milk while whisking to ensure a smooth consistency. Whisk until thickened, about 3–5 minutes.
- Stir in the Cheese: Remove from heat and mix in the cheddar cheese, garlic powder, onion powder, salt, and pepper.
- Combine with Pasta: Fold the cheese sauce into the cooked pasta shells until coated.
- Serve Warm: Serve the shells in bowls and enjoy immediately.
Notes
You can prepare shells and cheese a day in advance. Reheat gently with a splash of milk. For a crispy top, bake with breadcrumbs and cheese at 350°F (175°C).
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg