This shell mac and cheese recipe is rich, creamy, and ready in just 25 minutes. Made with three cheeses and tender pasta shells, this easy stovetop macaroni and cheese is perfect as a family dinner or comforting side dish.
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Why You’ll Love This Shell Mac and Cheese
My stovetop mac and cheese uses a whole pound of pasta and a whole pound of cheese, making enough to feed a hungry family with leftovers.
Made with three cheeses and a creamy homemade sauce, it’s rich, cheesy, and ready in about 25 minutes.
If you love extra cheesy pasta, my Queso Mac and Cheese is another family favorite.
While boxed mac and cheese is always convenient, this homemade version is just as easy and even creamier.
Ingredients
Ingredient Notes
Just a few pantry staples and three cheeses are all you need to make this creamy stovetop mac and cheese.
- Small Pasta Shells: The shells hold the creamy cheese sauce in every bite. Elbow macaroni or another short pasta will also work.
- Sharp Cheddar Cheese: Adds classic cheddar flavor.
- Colby Jack Cheese: Combined with sharp cheddar, it creates the rich three-cheese flavor.
- Whole Milk: Creates a rich, creamy sauce. Two percent milk will also work but the sauce will be slightly thinner.
- Butter: Unsalted or salted butter both work well.
- All-Purpose Flour: Combined with the butter to make a roux that thickens the cheese sauce.
- Salt: Enhances the flavor. Add garlic powder, onion powder, paprika, or dry mustard for extra flavor if desired.
How to Make Shell Mac and Cheese
Here’s a quick look at the steps (with photos). You’ll find more detailed instructions in the recipe card below.
Melt butter over medium heat, add flour and cook, whisking constantly for a minute or two.
Add the milk and cook, stirring constantly over medium-high heat until thick and bubbly, about 4-5 minutes.
Take off the heat and add the cheese, return to low heat and stir until the cheese is melted.
Add the cooked shells and stir until combined.
Storage and Reheating
Store leftover shell mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave in 30-second intervals, stirring between each, or warm it on the stovetop over low heat. Add a splash of milk if the sauce has thickened.
What to Serve with Shell Mac and Cheese
Looking for more ideas? See my complete guide to What to Serve with Mac and Cheese for more side dishes, main dishes, and desserts.
This Mac and Cheese with Shells can be served as a main dish with a salad and a vegetable side like Old-Fashioned Creamed Corn, Green Beans, or Easy Creamed Peas for a complete and balanced easy meal. It also makes a delicious side dish for hearty main dishes like Cube Steak or Country-Style Ribs.
Finish the meal with a sweet treat! Mississippi Mud Cake or Oatmeal Cake would make the perfect ending to this comforting, homestyle dinner.
FAQ
I don’t recommend it. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly as freshly grated cheese. For the creamiest sauce, grate the cheese yourself.
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Shell Mac and Cheese Recipe
Ingredients
- 1 pound small pasta shells
- 2 tablespoons butter
- 2 tablespoons flour
- ½ teaspoon salt
- 3 cups milk
- 8 ounces sharp cheddar cheese
- 8 ounces colby jack cheese
Instructions
- Cook the pasta al dente according to the package directions.1 pound small pasta shells
- Grate the cheeses while the pasta cooks.8 ounces sharp cheddar cheese, 8 ounces 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 tablespoons butter, 2 tablespoons 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.
Notes
Recipe Yield: About 12 side-dish servings or 8 main-dish servings—perfect for feeding a crowd or enjoying leftovers.
Your email says 3 cheeses. But your recipe only has 2. Can another cheese be added?
There are 2 cheeses in one block, colby and jack and then cheddar. You can use pretty much any cheese you want that melts well.