Creamy Baked Shells And Cheese | Mac And Cheese Recipe

Creamy Baked Shells And Cheese | Mac And Cheese Recipe


In my opinion, Mac and Cheese is one of the all-time “yummiest” foods on the planet, AND one of my favorite things to cook.  I have tried many variations, and YOU should too!  Switch it up.  Be daring and experiment with different cheese combos, but sharp cheddar is a MUST, so make sure that is one of ’em.  This time around, I decided to forego the traditional elbow mac, and substitute shells instead, because I figured the shells would scoop up more gooey, cheesy goodness.  Boy, was I right!  I made this for Thanksgiving, and my family loved it! ok_hand


Creamy Baked Shells And Cheese
Serves 8
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  1. 1/2 lb havarti cheese (block)
  2. 1 cup mild cheddar cheese
  3. 1 cup sharp cheddar cheese
  4. 1 cup vermont sharp white cheddar cheese
  5. 1/2 cup grated Parmesan/Romano
  6. 2 cups milk
  7. 2 cups half-and-half
  8. 1 teaspoon dry mustard powder
  9. 1/2 tsp cayenne red pepper
  10. 1/4 tsp ground nutmeg
  11. salt
  12. garlic powder
  13. 1 (8 ounce) box medium shells
  14. juice of a lemon, or white wine
  1. Shred all of your cheeses, except for the havarti, which you can go ahead and cube
  2. Bring water to a boil
  3. Add salt and shells to boiling water
  4. Warm your milk and half and half in a pot over medium heat, do not allow to boil
  5. Squirt a bit of lemon juice over your cheeses (or bit of white wine), to prevent cheeses from binding
  6. Reduce heat to medium low, and slowly whisk in your cheeses (besides the havarti) until nice and melt-y
  7. Add a pinch of salt, garlic powder, ground mustard, cayenne pepper, and a dash of nutmeg (season to taste)
  8. Spray baking dish with no-stick olive oil cooking spray
  9. Drain noodles, add to baking dish
  10. Pour your cheese sauce all over the noodles
  11. Add havarti cubes, spreading them all throughout the mix
  12. Stir all the cheesy goodness and the shells
  13. Bake at 350 degrees F, until bubbling and nice and brown on top!
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About DC

As a southern gent/ex-military brat, I am a product of downhome cookin’ and international fare. My palate yearns for savory, spicy, cheesy, melty, and exotic flavors… mmmm… sizzle my skillet! #BigSpoon

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