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Overhead of one serving of Homemade Shells Mac and Cheese in a white bowl.

Homemade Shells Mac and Cheese Recipe

Mindy
If you’ve ever wished the boxed stuff came with a grown-up upgrade and a side of bragging rights, this is your moment. Tender shell macaroni swimming in a creamy cheese sauce made with three cheeses (yes, three!)—all ready in about 20 minutes. The best part? The whole family will think you worked way harder than you did.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main Course, Side Dish
Cuisine American
Servings 8 meal-sized servings

Ingredients
  

  • 1 lb small pasta shells
  • 2 tablespoon butter
  • 2 tbsp flour
  • ½ teaspoon salt
  • 3 cups milk
  • 8 oz sharp cheddar cheese
  • 8 oz colby jack cheese

Instructions
 

  • Cook the pasta al dente according to the package directions.
    1 lb small pasta shells
  • Grate the cheeses while the pasta cooks.
    8 oz sharp cheddar cheese, 8 oz colby jack cheese
  • Start the sauce when you drop the pasta: Melt the butter in a large pot or Dutch oven over medium heat. Add the flour and salt, and whisk constantly for 1–2 minutes to cook out the raw flour taste.
    2 tablespoon butter, 2 tablespoon flour, ½ teaspoon salt
  • Slowly whisk in the milk, increase the heat to medium-high, and continue whisking until the sauce is thickened and bubbly—about 4–5 minutes.
    3 cups milk
  • Remove the pot from the heat and stir in the cheeses until melted.
  • Reduce the heat to low, return the pot to the burner, and stir in the cooked pasta until everything is well combined and creamy.

Tips for success

Put the pot of water on to boil first—while you’re waiting the 10–12 minutes for it to come to a boil, you can grate the cheeses and gather the rest of your ingredients. Multitasking for the win!
When making the sauce, don’t let the milk mixture cook too long—once it’s thick and bubbly, take it off the heat while you add the cheese and allow the burner to cool down a bit (on an electric stove). Overcooking can make the sauce gritty instead of silky smooth.
Recipe Yields: About 8 servings as a main dish, or 10–12 as a side. Perfect for feeding a crowd—or having plenty of leftovers for tomorrow’s lunch.
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*Nutritional information is automatically calculated and is only an estimate. Actual values may vary depending on the ingredients and specific brands you use. If nutrition is important to you, I recommend using a calculator you trust.

Nutrition

Serving: 1/8th of recipeCalories: 525kcalCarbohydrates: 49gProtein: 24gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 74mgSodium: 563mgPotassium: 324mgFiber: 2gSugar: 6gVitamin A: 802IUCalcium: 520mgIron: 1mg
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