Teresa G.


This is my "easy" version of a favorite comfort food. It's the recipe you need when you're craving homemade mac 'n cheese, but you really don't feel like dealing with anything too complicated. You may add your favorite breadcrumb topping, if desired, but it's absolutely delicious "as is." Also, it's a great, crowd-pleasing potluck dish. A real winner!

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6 to 8
25 Min
40 Min


8 oz
small shell pasta, uncooked
water, per pasta pkg. instructions
salt, per pkg. instructions
4 oz
sharp cheddar cheese, freshly shredded
4 oz
monterey jack cheese, freshly shredded
2 oz
parmesan cheese, freshly grated
1 c
heavy whipping cream
1/8 tsp
seasoned salt (lawry's type)
1/16-1/81 tsp
ground black pepper
extra pinch
seasoned salt


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1Gather ingredients & shred cheeses; combine cheeses in medium bowl; cover & set aside.

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2Lightly grease a 1 1/2 to 2 quart casserole/baking dish; set aside.

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3Preheat oven to 350ºF.

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4Cook (boil) pasta shells according to package instructions; drain well (do not rinse.)

5Pour cooked, drained shells into prepared dish.

6Add 1 cup heavy whipping cream, 1/2 of the combined cheeses, seasoned salt & ground black pepper; gently stir to combine well.

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7Evenly sprinkle top with remaining cheese.

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8Bake, uncovered, at 350ºF for 40 minutes, until bubbly and top begins to lightly brown.

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9Remove from oven; lightly sprinkle with a pinch of seasoned salt.

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10Serve hot. Cover and refrigerate leftovers.

11Recipe may be doubled (use 9"x13" dish.)