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.
Servings: 12 servings
Calories: 832cal
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
Serving: 1serving | Calories: 832cal | Carbohydrates: 38g | Protein: 27g | Fat: 64g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 778mg | Potassium: 279mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2133IU | Vitamin C: 0.2mg | Calcium: 643mg | Iron: 1mg