Shells and Cheese is a cheesy dinner made only 3 main ingredients! Enjoy this pasta made with evaporated milk, shredded cheddar cheese and pasta shells that is even easier than box macaroni and cheese.
Macaroni and cheese is LIFE. Seriously. It has been my favorite food since I can remember. My grandmother would actually make the boxed stuff for me when I visited and used TWO packets of cheese sauce instead of one because I am such a mac’n’cheese-aholic. No, that probably isn’t a real condition but it is the best way to explain my love for the dish. Macaroni and cheese doesn’t have to be fancy or complicated. Sometimes simplicity is best!
Shells and Cheese
Shells and Cheese are creamy (so deliciously creamy) and perfectly cheesy. Roasted Lemon Garlic Parmesan Broccoli is a great side dish to pair. If you are feeding a crowd, grilled chicken is also a great option.
Tips & Tricks
Pasta
You are not constricted to just use shells for pasta in this dish. You can make a more classic macaroni and cheese with elbow macaroni or try a penne or whatever pasta your family loves. This recipe will work with a pound of any dry pasta! So, yes you can totally just yank out whatever pasta is in the pantry today and cook this up.
Shells and Cheese
Ingredients
- 12 ounces evaporated milk
- 2 cups cheddar cheese shredded
- 16 ounces pasta
- 4 cups water
- salt
Instructions
- Bring water, evaporated milk and a pinch of salt to a boil in a large skillet or pan.
- Add pasta and let simmer uncovered until el dente. This should take about 10 minutes but will vary depending on pasta used.
- Remove from heat and stir in cheese. Do not drain the pasta.
- Serve.
You don’t need to drain this pasta?
No, it will leave just the right amount of liquid to mix in the cheese to get creamy.
OMG they look so yummy, kind of craving them now!
Oh yea, I am always craving something cheesy!
Yum this looks so easy to make. Can’t wait to try it out!
Enjoy Sarah!