This delicious twist on classic Shells and Cheese is a game-changer! With just 6 simple ingredients, you’ll have a rich, cheesy sauce that hugs every shell. To add an irresistible crunch, I top it off with a buttery toasted breadcrumb mixture. It’s perfect for weeknight dinners or whenever you’re craving a cozy, homemade dish.
If you love cheesy pasta dishes, try my Easy Cheesy Chili Mac, White Ravioli Casserole, and Three Cheese Stuffed Shells.
In This Post
I don’t know a single person who doesn’t love perfectly cooked pasta with creamy cheese, which makes mac and cheese the ultimate comfort food. But let’s get real – the stuff you make from a box lacks flavor and is loaded with additives. Now, we can skip all that and make homemade Shells and Cheese using my easy recipe.
This classic mac and cheese variation doesn’t use Valveeta; instead, freshly grated cheddar cheese is mixed with parmesan for some saltiness and cream cheese for extra creaminess. For a delicious finish, a buttery, crispy panko topping adds texture for the perfect creamy, crunchy bite.
What Makes This Shells and Cheese Recipe So Delicious?
- Picky Eater Approved & Loaded with Flavor: This shells and cheese recipe is a win if you’re after a dish that satisfies even the fussiest eaters—I promise! Made with three types of real cheese, every bite is bursting with rich, cheesy goodness and toasted breadcrumbs for that signature crunch.
- Quick, Easy & Healthier Than Store-Bought: This recipe proves that homemade doesn’t have to be hard. The ingredients are basic pantry staples, so you likely have everything you need on hand and it’s made in less than 30 minutes.
- No-Bake Convenience: Unlike traditional baked mac and cheese, this version skips the baking and goes straight to the stovetop.
Shells and Cheese Ingredients
- For this recipe, you’ll need pasta shells. You can use standard pasta, gluten-free pasta, or a high-protein version. I use shells that are medium (average) size, not the tiny ones or the jumbo pasta shells.
- The sauce combines cream cheese, half and half, cheddar cheese, and parmesan cheese.
- Add just a pinch of garlic powder and salt for flavor. These are used in the shells and the breadcrumb topping.
- You’ll also need bread crumbs (panko or homemade) and butter for the topping.
Recipe Variations
- Add Protein: For barbecue flavor, add Easy Oven Baked BBQ Chicken. For a Mexican twist, use leftover Crock Pot Mexican Shredded Beef. For a simple addition, try cubed ham, crispy bacon, or rotisserie chicken.
- Add Vegetables: Try steamed or Roasted Broccoli or frozen peas and carrots.
- Add Heat: Sprinkle a pinch of black pepper, red pepper flakes, or finely diced jalapenos on top to add a bit of spice.
- Switch Up The Cheese: You can use Monterey Jack, Gruyere, or Smoked Mozzarella.
Step By Step Directions
- Make the Pasta: Cook it in salted water per the package directions. Once cooked, drain the pasta and return the pot to low heat.
- Add the Cheese: Add the cream cheese and half and half, stirring until the cream cheese is melted. Add the cheddar cheese and stir until melted and well combined.
- Combine It: Mix the cheese and pasta, stirring to coat them with cheese. Taste and season with salt to taste.
- Add the Breadcrumbs: Mix the melted butter, breadcrumbs, salt, and garlic powder in a small pot over medium-high heat until golden brown. Top the shells with the mixture and serve with a sprinkle of parsley.
Do I Need To Bake The Mac And Cheese?
Nope, not at all! The beauty of this recipe is that no baking is required. Unlike traditional mac and cheese that uses eggs and needs time in the oven, this version is made with a rich, creamy stovetop sauce. It’s quicker, easier, and still totally delicious.
Frequently Asked Questions
If the sauce is too thick, you can add a splash of pasta water or a bit more half-and-half to thin it out.
This is best enjoyed right away because it doesn’t reheat very well with the crunchy topping and creamy base. Leftovers can be stored in the fridge for up to 4 days in an airtight container. If the bread crumbs are separate, you can add a splash of milk or a slice of butter as you reheat it to help make it creamy again.
It can last up to 3 months, but it won’t be as creamy when it’s reheated. Let it thaw overnight to reheat it, then pop it in the oven or microwave to reheat it.
I wouldn’t recommend it because it’s coated in potato starch to prevent clumping while stored. However, this starch also prevents the cheese from melting, making the shells and cheese-less creamy.
Yep, just swap the regular pasta shells for gluten-free pasta and use gluten-free breadcrumbs for the topping.
The Perfect Side, Snack, or Main Dish: How to Serve Shells and Cheese
When I serve these cheesy shells as a main dish, I like to pair it with Tomato Cucumber Salad or Broccoli Apple Salad. For a family friendly dinner, it’s fantastic with Crock Pot Pulled Pork, Oven Fried Chicken or Orange-Glazed Baked Ham.
Craving More Pasta Recipes? Try These
If you tried this Shells and Cheese Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
- 1 pound pasta shells
- 4 ounces cream cheese ½ block
- 1 cup half & half
- 8 ounces freshly shredded cheddar cheese about 1 ½ cup
- 2 ounces freshly grated parmesan cheese about ½ cup
- ¼ teaspoon garlic powder
- Salt to taste
- 2 tablespoons butter
- 1 cup panko breadcrumbs or homemade breadcrumbs
- pinch of salt and dash of garlic powder
Instructions
- Cook pasta shells per package directions in a large pot of boiling, salted water. Once cooked, drain the pasta and return the pot to low heat.
- Add the cream cheese and half and half, stirring until the cream cheese is melted. Add the cheddar cheese and stir until melted and well combined.
- Add the pasta back to the pot, stirring to coat with the cheese sauce. Taste and season with salt to taste.
- Sprinkle toasted breadcrumbs on top of pasta and serve. Also sprinkle with chopped parsley if you want.
Notes
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- Add Protein: For barbecue flavor, add Easy Oven Baked BBQ Chicken. For a Mexican twist, use leftover Crock Pot Mexican Shredded Beef. For a simple addition, try cubed ham, crispy bacon, or rotisserie chicken.
-
- Add Vegetables: Try steamed or Roasted Broccoli or frozen peas and carrots.
-
- Add Heat: Sprinkle a pinch of black pepper, red pepper flakes, or finely diced jalapenos on top to add a bit of spice.
-
- Switch Up The Cheese: You can use Monterey Jack, Gruyere, or Smoked Mozzarella.
Nutrition
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Sha
Comfort food at its best!! Try real white truffle oil instead of butter with the panko-yummy and indulgent!
Thanks so much, Sha!
~Donya