Incredible Shells and Cheese

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Pasta shells immersed in a luscious blend of cheeses!


  • 8 oz medium shells
  • 8 oz white american cheese – shredded
  • 68 oz gruyere cheese – shredded
  • 1 pint of half and half
  • 2 TBL butter
  • 1/2 tsp sea salt
  • 2 TBL flour
  • 1/4 tsp ground white pepper
  • 1/8 tsp ground nutmeg
  • Coarse non-iodized salt for the pasta water


  1. Shred your cheeses, weigh your shells, measure out your butter and flour
  2. Place a pot of well salted water on at medium heat
  3. Melt butter in a sauce pan to make your roux
  4. Whisk in flour and cook on medium heat for about 4 minutes
  5. Add the half and half, nutmeg, white pepper and a half tsp of sea salt
  6. Stir to incorporate while the temperature rises enough to melt the cheese
  7. Turn up the heat on the water to high until it is a rolling boil
  8. Add the pasta and boil for 7-9 minutes or per pasta makers instruction. Taste it to make sure it’s al dente and do not overcook
  9. While the pasta is boiling stir in the cheese with a spatula a little at a time to your sauce until it’s all melted
  10. Taste the cheese sauce and adjust the flavor with salt and pepper to suit yourself
  11. When pasta is done, drain it well, then fold it into the cheese sauce on low heat