📝 About This Recipe
This isn't just a side dish; it's a decadent, soul-warming hug in a bowl that elevates any meal it accompanies. We use small pasta shells specifically because their concave shape acts as a perfect vessel, capturing pools of our luxurious, Mornay-style cheese sauce. Infused with a hint of nutmeg and finished with a crispy garlic-herb butter, these shells offer a sophisticated upgrade to the classic childhood favorite.
🥗 Ingredients
The Pasta
- 16 ounces Small Pasta Shells (conchiglie)
- 2 tablespoons Kosher Salt (for the boiling water)
The Cheese Sauce
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for extra silkiness)
- 2 cups Sharp White Cheddar (freshly grated)
- 1 cup Gruyère Cheese (finely grated)
- 1/2 cup Parmigiano-Reggiano (aged 24 months if possible)
- 1 teaspoon Dijon Mustard (adds depth and cuts through richness)
- 1/8 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Smoked Paprika (for a subtle hint of warmth)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping & Garnish
- 1/2 cup Panko Breadcrumbs (optional for texture)
- 2 tablespoons Fresh Chives (finely minced)
- 1/2 teaspoon Garlic Powder
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Add the 2 tablespoons of kosher salt—the water should taste like the sea to properly season the pasta from the inside out.
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2
Add the shells to the boiling water and cook for 1-2 minutes less than the package directions for 'al dente'. The pasta will finish cooking in the hot cheese sauce later.
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3
Before draining, carefully scoop out 1 cup of the starchy pasta water and set it aside. Drain the shells and set them aside.
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4
In a heavy-bottomed saucepan or Dutch oven over medium heat, melt the 4 tablespoons of butter until it begins to foam.
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5
Whisk in the flour and cook for 2 minutes, stirring constantly. You want to cook out the 'raw' flour taste without browning the roux; it should remain a pale straw color.
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6
Slowly drizzle in the warmed milk and heavy cream, whisking vigorously to ensure no lumps form. Continue whisking until the sauce is smooth and glossy.
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7
Simmer the sauce gently for 5-7 minutes until it is thick enough to coat the back of a spoon. If you draw a line through the sauce on the spoon with your finger, the line should hold.
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8
Reduce the heat to low. Stir in the Dijon mustard, nutmeg, smoked paprika, and black pepper.
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9
Add the grated Cheddar, Gruyère, and Parmigiano-Reggiano one handful at a time, stirring gently until completely melted and incorporated. Never let the sauce boil once the cheese is added, or it may become grainy.
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10
Taste the sauce. Adjust seasoning with additional salt only if necessary, as the cheeses are naturally salty.
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11
Fold the cooked shells into the cheese sauce. If the sauce feels too thick, add the reserved pasta water one tablespoon at a time until you reach your desired creamy consistency.
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12
If using the panko topping, quickly toast the crumbs in a small pan with a pat of butter and garlic powder until golden brown, then sprinkle over the top.
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13
Garnish with fresh chives and serve immediately while the cheese is at its peak 'pull' and creaminess.
💡 Chef's Tips
Always grate your own cheese from the block; pre-shredded cheeses are coated in potato starch which prevents them from melting smoothly. To keep the sauce from breaking, ensure your milk is slightly warm rather than ice-cold when adding it to the roux. If the sauce seems grainy, it's likely too hot; remove from heat and whisk in a splash of cold cream to emulsify. For a spicy kick, add a half-teaspoon of cayenne pepper or a dash of hot sauce to the roux stage. Leftovers can be revived by adding a splash of milk before reheating gently on the stovetop.
🍽️ Serving Suggestions
Pair with a crisp, dry Chardonnay or a sparkling hard cider to balance the richness. Serve alongside grilled balsamic chicken or a pan-seared steak for a complete meal. Accompanied by a bright arugula salad with a lemon vinaigrette to provide a refreshing contrast. Excellent as a base for 'Loaded Shells' by stirring in crispy bacon bits and steamed broccoli florets.