My daughter considers herself a true macaroni and cheese aficionado. It’s her go-to comfort food, whether we’re at home, school, or dining out. She’s sampled countless variations, and at just twelve years old, she has very definite opinions on what makes the perfect mac and cheese.
One of our favorite weekend traditions is watching The Pioneer Woman together on Saturday mornings. When Ree Drummond featured her quick shells and cheese recipe, my daughter was immediately captivated. Naturally, she requested that we make it right away. And as any devoted mother would, I happily obliged.
While preparing the dish, I made a slight adjustment to achieve the ideal creamy consistency we prefer. The result? A resounding two thumbs up from my resident macaroni and cheese expert! This Pioneer Woman Shells And Cheese recipe has become a beloved staple in our home, and it’s incredibly easy to make.
Quick Shells and Cheese Recipe
From Real Mom Kitchen
Ingredients:
- 1 lb (16 oz) shell pasta
- 1 ½ cups milk
- 1 Tbsp butter
- 1 cup shredded cheddar cheese (sharp cheddar recommended)
- 1 cup shredded Monterrey Jack cheese
- 8 oz pkg Velveeta cheese, cubed
- ½ tsp salt
- ½ tsp seasoned salt
- Pepper to taste
Instructions:
- Cook pasta according to package directions.
- While pasta cooks, melt butter in a saucepan over medium heat. Add milk and heat until butter is fully melted.
- Reduce heat to low. Gradually add cheddar cheese, Monterrey Jack cheese, and cubed Velveeta cheese to the milk mixture. Stir continuously until all cheeses are melted and the sauce is smooth and creamy.
- Stir in salt, seasoned salt, and pepper to taste.
- Once pasta is cooked, drain thoroughly.
- Combine the drained pasta with the cheese sauce in the saucepan, mixing until the pasta is evenly coated.
- Serve immediately and enjoy this comforting Pioneer Woman shells and cheese. This recipe serves 8 to 12 as a side dish or 6 as a main course.
Recipe adapted from The Pioneer Woman.
