Creamy 4 Cheese One-Pot Shells and Cheese
This Creamy 4-Cheese One-Pot Shells and Cheese is the ultimate comfort food, it's rich, velvety, and perfectly cheesy. Pasta shells are simmered in seasoned milk and broth until tender, then tossed with a blend of four cheeses for the creamiest sauce. With everything made in just one pot, you get cozy homemade mac and cheese with minimal cleanup and maximum flavor!
Equipment
Ingredients
- 3 1/2 cups Whole Milk
- 1 1/2 cups Half and half
- 1 1/4 cups Chicken Stock
- 2 tsp Salt
- Fresh ground black pepper
- 2 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Ground mustard
- 16 oz. Medium shells pasta
- 1 cup Pepper jack cheese shredded, about 6 ounces
- 1 cup Mozzarella cheese shredded, about 6 ounces
- 1 cup Cheddar cheese shredded, about 6 ounces
- 1 cup Colby jack cheese shredded, about 6 ounces
Instructions
- In a large 5 Dutch oven combine the milk, half and half, chicken stock, and seasonings. Whisk to combine. Bring to a simmer over medium-high heat.3 1/2 cups Whole Milk, 1 1/2 cups Half and half , 1 1/4 cups Chicken Stock, 2 tsp Salt, Fresh ground black pepper , 2 tsp Garlic powder, 1 tsp Paprika, 1/2 tsp Ground mustard
- Once simmering, add in dry pasta, stir to combine. Cook over medium-high heat for 10-12 minutes, uncovered, stirring frequently, until pasta is al dente. If needed, add in a splash of milk or stock/water if the mixture is too thick.16 oz. Medium shells pasta
- Reduce heat to medium-low and add in the cheese. Stir until cheese is completely melted, if the sauce is too thick, stir in a touch of extra milk. Serve immediately or cool and store in a airtight container in the fridge for 4-5 days!1 cup Pepper jack cheese, 1 cup Mozzarella cheese, 1 cup Cheddar cheese, 1 cup Colby jack cheese
Notes
*Any type of noodle will work here.
*Add extra chicken broth if you want to use less milk.
- Stir pasta often: Since the shells cook directly in milk and broth, frequent stirring keeps them from sticking to the bottom of the pan.
- Add more milk if needed: As the pasta cooks, it will absorb liquid. Stir in extra milk to keep the sauce creamy and prevent dryness.
- Use freshly shredded cheese: It melts smoother and creamier than pre-bagged shreds.
- Top with toasted breadcrumbs (optional): For a little crunch, sprinkle with buttery breadcrumbs and pop under the broiler for a minute or two.
- Play with the cheeses: Try combos like sharp white cheddar, Gruyere, Fontina, or Havarti for extra depth of flavor.
Nutrition
Serving: 1servingCalories: 568kcalCarbohydrates: 53gProtein: 27gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 81mgSodium: 1083mgPotassium: 457mgFiber: 2gSugar: 10gVitamin A: 854IUVitamin C: 1mgCalcium: 610mgIron: 1mg