easy shells 'n cheese

Name: EASY SHELLS 'N CHEESE
Prep time: 25 min
Cook time: 40 min
Yield: 6
Cuisine: Southern
Ingredients: 8 ounce(s) small shell pasta, uncooked; - water, per pasta pkg. instructions; - salt, per pkg. instructions; 4 ounce(s) sharp cheddar cheese, freshly shredded; 4 ounce(s) monterey jack cheese, freshly shredded; 2 ounce(s) parmesan cheese, freshly grated; 1 cup(s) heavy whipping cream; 1/8 teaspoon(s) seasoned salt (lawry's type); 1/16-1/81 teaspoon(s) ground black pepper; extra pinch(es) seasoned salt

review

Private Recipe by

Teresa G.

@sokygal

Here, KY

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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yield 6 to 8

prep time 25 Min

cook time 40 Min

method Bake

Ingredients For easy shells 'n cheese

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

How To Make easy shells 'n cheese

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

2
Lightly grease a 1 1/2 to 2 quart casserole/baking dish; set aside.
3
Preheat oven to 350ºF.
4
Cook (boil) pasta shells according to package instructions; drain well (do not rinse.)
5
Pour cooked, drained shells into prepared dish.
6
Add 1 cup heavy whipping cream, 1/2 of the combined cheeses, seasoned salt & ground black pepper; gently stir to combine well.
7
Evenly sprinkle top with remaining cheese.
8
Bake, uncovered, at 350ºF for 40 minutes, until bubbly and top begins to lightly brown.
9
Remove from oven; lightly sprinkle with a pinch of seasoned salt.
10
Serve hot. Cover and refrigerate leftovers.
11
Recipe may be doubled (use 9"x13" dish.)
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