Name: One-Pot Creamy Shells and Cheese
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz Small pasta shells; 2 cups Whole milk; 2 cups Low-sodium chicken broth; 2 tbsp Unsalted butter; 2.5 cups Sharp cheddar cheese, freshly shredded; 0.5 tsp Garlic powder; 0.5 tsp Dry mustard powder; 0.5 tsp Kosher salt; 0.25 tsp Black pepper

"Skip the box and enjoy this incredibly velvety, homemade version that cooks entirely in one pot. Small pasta shells simmer in a seasoned milk and broth mixture to create a naturally thick, cheesy sauce that perfectly coats every bite."

Ingredients

Qty	Item
16 oz 450 g	Small pasta shells
2 cups 475 ml	Whole milk
2 cups 475 ml	Low-sodium chicken broth
2 tbsp 28 g	Unsalted butter
2.5 cups 250 g	Sharp cheddar cheese, freshly shredded
0.5 tsp 2 g	Garlic powder
0.5 tsp 2 g	Dry mustard powder
0.5 tsp 3 g	Kosher salt
0.25 tsp 1 g	Black pepper

How to Make One-Pot Creamy Shells and Cheese

In a large pot or Dutch oven, combine the pasta shells, milk, chicken broth, butter, garlic powder, and dry mustard powder.

Place the pot over medium-high heat and bring to a gentle boil, stirring frequently to ensure the pasta doesn't stick to the bottom.

Once boiling, reduce the heat to medium-low to maintain a steady simmer. Cook, stirring often, for 8 to 10 minutes or until the pasta is al dente and most of the liquid has reduced into a creamy sauce.

Remove the pot from the heat. Gradually add the shredded cheddar cheese one handful at a time, stirring constantly until the cheese is completely melted and the sauce is smooth.

Season with kosher salt and black pepper to taste. If the sauce is too thick, stir in an additional splash of warm milk until you reach your desired consistency. Serve immediately.

·
Always shred your own cheese from a block; pre-shredded cheese is coated in starch that prevents a smooth melt.
·
Don't walk away from the pot! Stirring frequently is essential for releasing the pasta starch which thickens the sauce.
·
To keep the sauce from breaking, ensure the heat is turned off before you stir in the cheese.
·
Use whole milk for the richest, creamiest texture.

Frequently Asked Questions

Can I use different pasta shapes?

Yes, elbow macaroni or small bowties work well, but you may need to adjust the cooking time by 1-2 minutes.

How do I reheat leftovers?

Reheat in a saucepan over low heat with a splash of milk or broth to loosen the sauce and restore its creaminess.

Can I add vegetables to this?

Absolutely. Stir in some frozen peas or steamed broccoli florets at the same time you add the cheese.

Is the dry mustard powder necessary?

While optional, it adds a subtle tang and depth that makes the cheddar cheese flavor pop without making it taste like mustard.

Video Tutorials

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