The BEST No Roux Shells And Cheese
The absolute best recipe for shells and cheese you'll ever make and no roux required
Ingredients
- 1 pound shells, medium sized pasta
- 1 stick butter
- 8 ounces velveeta
- 2 cups heavy cream
- salt and pepper to taste
- 1 tbs garlic powder
- 1 ½ cups sharp cheddar cheese, shredded
- 1 ½ cups mild cheddar cheese, shredded
- 1 ½ cups Monterey Jack cheese, shredded
- 1 ½ cups Munster cheese, shredded
- parsley, dried (optional)
Instructions
- preheat the oven to 350 degrees
- Cook the shells in salted water for 2 minutes under the recommended time on the back of the package
- Shred all the cheese (except for the velveeta) and toss them together to combine them.
- When the shells are done cooking, strain them and leave them in the colander.
- Place the pot you just boiled the pasta in on the same burger you just used. Keep the heat off!!
- Slice up the velveeta and the butter and add them both to the pot.
- Add the strained shells on top of the butter and velveeta.
- Season the pasta with salt, pepper and garlic powder.
- Add the cream
- Add almost all of the cheese to the pot. Keep about 1 ½ cups to add to the top later. Stir everything together. The pot/pasta should be warm enough to melt the butter. The velveeta will still be cubed a bit, that's fine, it will melt in the oven.
- Add the mixture to a 9 x 13 inch baking dish and sprinkle the rest of the cheese on top.
- Bake it for about 35/40 minutes uncovered or until the cheese is melted and the sides are bubbly.
- Sprinkle the top with a little dried parsley if you'd like. Let the shells and cheese sit for about 5-7 minutes just to firm up before serving. ENJOY!!