📝 About This Recipe
This isn't just a box of pasta; it's a hug in a bowl designed specifically to delight little palates while satisfying grown-up standards. Small pasta shells act as tiny scoops for a silky, homemade Mornay sauce crafted from sharp cheddar and a hint of nutty parmesan. The result is a creamy, golden masterpiece that is far superior to any store-bought alternative, offering a rich flavor profile that is both comforting and sophisticated.
🥗 Ingredients
The Pasta
- 16 ounces Small Pasta Shells (conchiglie shape)
- 1 tablespoon Kosher Salt (for the boiling water)
The Cheese Sauce
- 4 tablespoons Unsalted Butter (high quality preferred)
- 1/4 cup All-Purpose Flour
- 3 cups Whole Milk (warmed slightly)
- 2 1/2 cups Sharp Cheddar Cheese (freshly grated from a block)
- 1/2 cup Parmesan Cheese (finely grated)
- 2 tablespoons Cream Cheese (at room temperature for extra silkiness)
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Ground Mustard (enhances the cheesiness without adding spice)
- to taste Salt and White Pepper (white pepper keeps the sauce looking clean)
Optional Toppings
- 1 tablespoon Fresh Chives (finely minced)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Fill a large pot with 4-5 quarts of water, add the tablespoon of kosher salt, and bring to a rolling boil over high heat.
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2
Add the pasta shells to the boiling water. Cook for 8-9 minutes, or until just 'al dente' (firm to the bite). Do not overcook, as they will soften further in the sauce.
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3
Before draining, carefully dip a measuring cup into the pot to reserve about 1/2 cup of the starchy pasta water. Drain the shells in a colander and set aside.
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4
In the same pot used for the pasta (wiped dry), melt the butter over medium heat until it begins to foam.
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5
Whisk in the flour to create a roux. Cook, whisking constantly, for 1-2 minutes until the mixture smells slightly nutty and looks like wet sand, but don't let it brown.
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6
Slowly drizzle in the warmed milk, about 1/2 cup at a time, whisking vigorously after each addition to ensure there are no lumps.
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7
Continue cooking the sauce over medium heat, whisking frequently, for about 5 minutes until it thickens enough to coat the back of a spoon.
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8
Reduce the heat to low. Stir in the garlic powder, onion powder, ground mustard, and the cream cheese until the cream cheese is fully melted.
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9
Add the shredded cheddar and parmesan cheeses one handful at a time, stirring gently in a figure-eight motion until the sauce is perfectly smooth and glossy.
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10
Taste the sauce and add salt or white pepper as needed. Remember that the pasta water and cheese already contain salt.
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11
Add the cooked shells back into the pot with the cheese sauce. Fold gently with a rubber spatula until every shell is filled with cheese.
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12
If the sauce seems too thick, add the reserved pasta water one tablespoon at a time until the desired creamy consistency is reached.
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13
Remove from heat and let the pasta sit for 2 minutes; this allows the sauce to adhere to the shells properly.
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14
Serve immediately in warm bowls, garnished with a tiny pinch of paprika or chives if your little ones enjoy 'green bits'.
💡 Chef's Tips
Always grate your cheese from a block; pre-shredded cheese is coated in potato starch which prevents it from melting smoothly. Warm your milk before adding it to the roux to prevent lumps from forming. If your kids are picky about textures, use white pepper instead of black pepper so there are no 'specks' in the sauce. For a hidden veggie boost, stir in 1/2 cup of pureed cauliflower or butternut squash—it blends perfectly into the color and texture of the sauce.
🍽️ Serving Suggestions
Serve alongside steamed broccoli florets for a bright, healthy crunch. Pair with a simple side of sliced apples or grapes to balance the richness of the cheese. A side of crispy garlic bread is perfect for mopping up any leftover sauce. For a protein boost, stir in some diced ham or peas during the final folding step.