Description
Creamy mac and cheese stuffed into jumbo pasta shells, baked to golden perfection. This dish is indulgent, comforting, and perfect for family dinners or special occasions.
Ingredients
- Jumbo Pasta Shells: 20 shells, cooked al dente
- Elbow Macaroni: 2 cups, cooked
- Cheddar Cheese: 2 cups shredded
- Cream Cheese: 4 ounces, softened
- Milk: 1 cup
- Butter: 3 tablespoons, melted
- Flour: 2 tablespoons
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Parmesan Cheese: ¼ cup, grated
Instructions
- Preheat oven to 375°F.
- In a saucepan, melt butter and whisk in flour. Gradually add milk until smooth.
- Fold in cheddar and cream cheese to form a creamy mac and cheese sauce. Season with salt and pepper.
- Grease a baking dish lightly to prevent sticking.
- Spoon the mac and cheese mixture into each cooked shell and place in the baking dish.
- Sprinkle parmesan on top.
- Bake for 20–25 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
- Pre-cook pasta al dente to avoid mushy shells.
- Use a piping bag for neat and even filling.
- Add a pinch of paprika or nutmeg to the cheese sauce for extra warmth.
- Reheat leftovers covered in the oven to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 60mg
Keywords: mac and cheese, stuffed shells, cheesy pasta, comfort food, baked pasta