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A skillet filled with creamy, cheesy shells and cheese, garnished with parsley and a sprinkling of paprika. A sprig of parsley is placed on the side, adding a touch of green. In the background, a small white bowl of crushed red pepper is visible, all on a striped cloth.

Creamy Stovetop White Cheddar Shells and Cheese

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  • Author: Lisa
  • Total Time: 20
  • Yield: 8-10 servings 1x

Description

The ultimate comfort food, creamy stovetop white cheddar shells and cheese! The perfect side dish for your next holiday dinner, BBQ, or potluck! You can even make it as a week night dinner the whole family will enjoy! No matter when you make it, this cheesy pasta is the best macaroni with sharp white cheddar, gooey Havarti and salty parmesan cheeses. It will just melt in your mouth!

Ingredients

Units Scale
  • 1 lb Pasta Shells
  • 1/2 cup Unsalted Butter
  • 1 tsp Minced Garlic
  • 1/2 cup All Purpose Flour
  • 1/4 cup White Onion diced
  • 1 tsp Dry Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/8 tsp Cayenne
  • 1/4 tsp Paprika
  • 4 cups Milk 2% or whole
  • 2 tbsp Cream Cheese
  • 10 oz Sharp White Cheddar Cheese shredded
  • 10 oz Havarti Cheese shredded
  • 4 oz Parmesan Cheese shredded

Instructions

  1. Fill a large stock pot with water (about 2/3 full) and bring it to a boil.
  2. Add the pasta shells to the boiling water and reduce heat to medium. Cook the noodles for 8-10 minutes until al dente.
  3. While the pasta cooks, in a large saucepan, melt 2 tablespoons of butter over medium-low heat.
  4. Once the butter is almost completely melted, add the minced garlic and onions. Be very careful not to let the garlic burn or it will be very bitter. Reduce the heat if needed.
  5. After the butter is completely melted, reduce the heat and slowly mix in the flour stirring constantly. This should yield a smooth paste like texture. This is your roux.
  6. Then add the mustard, Worcestershire sauce, salt, pepper, cayenne, and paprika stirring constantly.
  7. Slowly pour the milk and cream cheese in stirring continuously. Increase the heat to medium still stirring until the buttery mixture combines with the milk. About a minute. Make sure the roux is not sitting on the bottom of the saucepan or it will burn.
  8. Add the cheeses 1/2 a cup at a time stirring until combined. Again make sure the cheese isn’t settling to the bottom and burning.
  9. Simmer on medium heat for 5-8 minutes stirring occasionally. DO NOT allow the sauce to boil. The sauce will thicken as it cooks.
  10. Drain the pasta noodles and slowly add them to the cheese sauce, stirring until completely coated.

Notes

Controlling the heat on the stovetop is the most important thing when making homemade mac and cheese. It should be watched closely the entire time.

  • Prep Time: 10
  • Cook Time: 10
  • Category: Sides, Holiday
  • Method: Stovetop
  • Cuisine: American

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Find it online: https://garrisonstreeteats.com/creamy-stovetop-white-cheddar-shells-and-cheese/