Homemade Shells ‘n Cheese

My kids really like Macaroni and Cheese. Me? Not so much. Especially the boxed version. That’s why that’s what the kids eat on the nights when my husband and I go out on a date. Now, homemade Macaroni and Cheese is a different story. It tastes WAY better and I love making it because it’s really a lot easier to make than you think.

This recipe is made with shells instead of macaroni because that’s what I had in my pantry that needed to be used up. But you really could make this recipe with pretty much any kind of pasta. Make it fun for the kids and have them help you sprinkle the cheese on top. They will love it!

Homemade Shells ‘n Cheese

• 8 ounces shell pasta
• 2 cups shredded sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 cups half and half
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 1 1/2 cups shredded cheese mix (Cheddar and Jack cheeses for the topping)
• 1 pinch paprika

Cook macaroni according to the package directions. While the pasta is boiling, melt butter in a saucepan over medium heat. Stir in the flour while whisking to make a roux. Let the roux boil until a golden brown color. Add the half and half slowly while whisking constantly. Stir in 2 cups of Cheddar and 1/2 cup Parmesan cheeses. Cook over low heat until cheese is melted and the sauce is thick.

When the pasta is done cooking, drain and pour into a 9×13 baking dish that has been sprayed with non stick spray.

Pour the cheese sauce over the pasta and stir.

Sprinkle the 1 1/2 cups Cheddar and Jack cheese mix evenly over the top of the pasta and sprinkle with paprika if desired.

Bake at 350 degrees for 20-23 minutes or until cheese is melted and middle is bubbling.

Remove from oven and let sit for 5 minutes before serving. Enjoy!

Here is a printable version of the recipe for you.

What’s your family’s favorite shape of pasta?