Macaroni and Cheese with Shells is creamy, flavorful, and pure comfort food! Made with macaroni shells, heavy cream, and cheese!
I’m no stranger to the main dish, but my heart really lies with the side dishes! They are so incredible and make any meal better. That’s where this creamy mac and cheese steals the show!
If you are always on the hunt for a taste side dish be sure to try out my Air Fryer Baked Potato Recipe, Zesty Italian Pasta Salad, Cowboy Corn Dip, and my Smoked Gouda Mac and Cheese (Reader favorite!!)
This mac and cheese tastes great with my Blackstone Smash Burgers too!
Why You’ll Love Homemade Shells and Cheese
- Super creamy and comforting
- Tastes better than boxed macaroni
- Kids and adults love it
- Can be customized
- Makes any meal better
Macaroni and Cheese with Shells Ingredients
- Pasta (I used shells, but you can use any kind you like)
- Olive oil
- Heavy Cream
- Milk
- Cheese, (I used Colby Jack and Sharp Cheddar)
- Butter
- Salt
- Pepper
- Flour
How To Make Macaroni and Cheese With Shells
Step 1: Prepare the pasta
Preheat oven to 375 degrees. Boil the pasta according to the packaging directions until it’s al dente. Drain and place in the casserole dish with olive oil so it prevents sticking.
Step 2: Make the cheese sauce
Melt butter in a skillet over medium heat. Then add in the flour and whisk to combine cooking for 1-2 minutes, stirring constantly.
Pour in the milk and heavy cream while whisking frequently. Add salt and pepper and stir until the sauce has thickened, about 5 minutes. Remove from heat and add half the cheese, stirring until almost melted.
Step 3: Assemble in a baking dish
Pour the sauce over the top of the macaroni noodles and stir to coat the shells evenly. Sprinkle with the rest of the cheese. Bake for 15 minutes. Serve and enjoy!
Frequently Asked Questions
I used 8 ounces of Colby Jack and 16 ounces of Sharp cheddar. You can really use any cheese that you like. Gouda, mozzarella, and American would all be good choices.
Yep! Add some little smokies, cooked ground beef, crumbled bacon, or chopped sausages to the macaroni and cheese.
No, you can mix it all together in a pot and serve it like that if you’d rather. I like to bake it and add the extra cheese on top because I love the presentation, but you can do it however you like.
More Easy Recipes
Macaroni and Cheese with Shells
Ingredients
- 1 pound pasta any variety
- 1/2 cup flour
- 8 tablespoons butter salted or unsalted
- 2 tablespoons olive oil
- 2 cups heavy cream
- 2 cups milk
- 16 ounces sharp cheddar cheese shredded
- 8 ounces Colby jack shredded
- 1 teaspoon salt
- 1 teaspoon pepper
- parsley garnish, optional
Instructions
- Preheat oven to 375 degrees. Boil the pasta according to the packaging directions until it’s al dente. Drain and place in the casserole dish with olive oil so it prevents sticking.
- Melt butter in a skillet over medium heat. Then add in the flour and whisk to combine, cooking for 1-2 minutes, stirring constantly.Pour in the milk and heavy cream while whisking frequently. Add salt and pepper and stir until the sauce has thickened, about 5 minutes. Remove from heat and add half the cheese, stirring until almost melted.
- Pour the sauce over the top of the macaroni noodles and stir to coat the shells evenly. Sprinkle with the rest of the cheese. Bake for 15 minutes. Serve and enjoy!