3 Shares

Looking for hands-down the creamiest, cheesiest Baked Macaroni and Cheese Shells recipe? Get ready for the most comforting, delicious three-cheese baked shells that will knock your socks off! This is a crowd-pleasing casserole that pairs perfectly with your favorite BBQ meals. Thank you, Sfoglini for sponsoring today’s post. All views expressed are that of our own.

A glass Pyrex of Cheddar macaroni near a blue, striped napkin.

Need a surefire crowd-pleaser for a cozy night in? This mac and cheese recipe is a winner! It’s like the kind you remember from back in the day, but even better. We’re talking three kinds of cheese melted together into a super-smooth, extra-cheesy sauce. It’s the ultimate comfort food, perfect for sharing with family and friends. This recipe takes the classic mac and cheese you know and adds a special touch that everyone will enjoy.

A large bag of Sfoglini shells near a blue-striped napkin.

Made with high-quality ingredients like Sfoglini Small Shells, this is a premium mac & cheese version that everyone will love. We loved using Sfoglini Small Shells because they are shaped using a dye that creates perfect ridges to hold sauce and flavor. This pasta is also organic, non-GMO, and is made in the US.

If you love cheese, and lots of it–this recipe is perfect because it features three types. I used New York Sharp White Cheddar, Cream Cheese, and deli-style American cheese (Cooper variety). These all combine with the milk, butter, and half and half to create a smooth, and delicious white cheese sauce that is reminicent of a good queso blanco. It hugs the Sfoglini Small Shells and makes for such a dreamy meal.

White cheddar shells ingredients on a white marble surface with a blue, striped napkin.

Baked Shells White Cheese Sauce

The type of cheese you use in your recipe can either make or break your dish. In order to bake up the creamiest, cheesiest version of mac and cheese, combining these kinds of cheeses makes the magic happen:

Cheeses

Extra-sharp white cheddar blocks – 1 pound
Deli-style American cheese block – 1 pound
Philadelphia cream cheese – 8 ounces

Making Baked Macaroni and Cheese Shells

Cook Sfoglini Pasta for 6 minutes.
Drain, and toss with oil.
Over medium heat, make cheese sauce (butter, flour, milk, cream cheese, spices, shredded cheese).
Transfer cooked pasta to a deep-walled 9 x 13 casserole dish.
Pour cheese sauce over shells.
Bake at 350°F for 30 min, let cool slightly, and serve.

Recipe Tips

Boil the pasta until al-dente – about 5-6 minutes.
DO NOT use pre-shredded cheese. Buy your cheese in a block and shred it at home. The anti-caking agent in packaged shredded cheese from the supermarket prevents the cheese from melting smoothly.
A food processor can help you quickly grate your cheese if you have the right attachment.
Creamy cheeses work best like cheddar, American, gruyere, and Colby Jack. This recipe even uses cream cheese to produce the perfect texture.
Use ingredients that have been warmed to room temperature like milk, butter, cheese, etc…
Feel free to add extras to this recipe like bacon or crumbled crackers to the top of the dish before you bake it.

A glass dish with Sfoglini shells macaroni and cheese.

Storing Macaroni and Cheese

Baked Macaroni and Cheese Shells can be stored for up to a week in the refrigerator. Store cooled portions in an air-tight container, or cover the baking dish tightly with plastic wrap. When stored properly, this meal will keep for up to 3 months in the freezer.

A glass pyrex with white cheddar shells.

White Cheddar Baked Mac and Cheese in small white ramekins with blue striped napkins.

If you want to store leftovers in the refrigerator, they will last for up to 4 days max for best taste, and freshness. Be sure portions are covered tightly and heated until warm and cheesy in the microwave.

Baked shells macaroni with a blue napkin.

More Cheesy Recipes to Try Today

Print Pin Save

No ratings yet

Cheesiest Baked Macaroni and Cheese Shells

A creamy, comforting, perfectly seasoned Baked Macaroni and Cheese Shells casserole. This recipe can be enjoyed as a stovetop macaroni and cheese or can be baked for a nice crust.

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner

Cuisine American

Servings servings

Calories 832cal

Author Amy Desrosiers

Equipment

1 9 X 13 deep dish pan
1 6-quart stockpot
1 stove top & oven
1 strainer
1 wooden spoon
1 food processor

Ingredients

1 pound Sfoglini Small Shells
1 teaspoon olive oil
8 ounces unsalted butter
½ cup all-purpose flour
8 ounces cream cheese softened
2 cups half & half
2 cups whole milk
1 teaspoon sea salt
¾ teaspoon ground black pepper
½ teaspoon mustard powder
16 ounces sharp white cheddar shredded in food processor
16 ounces Deli-style American cheese We use Cooper Sharp -shredded in food processor

Instructions

Preheat oven to 350℉.
Boil Sfoglini Pasta until al dente- about 6 minutes from time of rapid boil. Drain, and mix with one tablespoon of olive oil; set aside.
Over medium heat, melt butter in stockpot. Once melted, whisk in the flour and continue to whisk until combined. Add cream cheese and mix until melted.
Slowly pour in milk and half and half until mixture is thick and lump-free. Sprinkle in spices.
Add the shredded cheese to the thickened sauce, and whisk until combined, and lump-free. If you want to reserve some cheese for sprinkling before baking that can be done for another layer of cheesiness.
Bake for 30 minutes at 350°F. until cheese is slightly golden brown on top and along edges.
Allow shells to set for 15 minutes before serving-enjoy!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition