BAKED MAC AND CHEESE WITH SHELLS RECIPES

BAKED MACARONI SHELLS AND CHEESE RECIPE THEGRINDRE - CHOWHOUND

Baked Macaroni Shells and Cheese Recipe thegrindre - Chowhound image

This is not the runny boxed kind but the real baked kind like grandma used to make. It's far better then any elbow mac & cheese I've ever eaten. You can eat...

Yield A full 2 quart casserole dish

Number Of Ingredients 7

Ingredients

1. 2-1/4 cups medium shells (I use Barilla but Ronco will work, too)
2. 3 cups Kraft Mild Cheddar Finely Shredded Cheese (I've discovered that Bordens cheese makes it taste a little better.)
3. 2 cups Kraft Sharp Cheddar Finely Shredded Cheese (I've discovered that Bordens cheese makes it taste a little better.)
4. 1 12oz. can of Nestles Carnation Evaporated Milk plus another 1/2 cup of any milk later
5. 1 tablespoon Argo 100% Corn Starch
6. 1 tablespoon Land O Lakes Salted sweet cream butter
7. A little salt and pepper to taste (If you don't like the little black spots throughout your dish, you can use white pepper.)

Steps:

Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit. The Roux: (sauce) In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some. Remove from heat and let stand to cool down a little. Now, start preheating your oven to 350 degrees F to bake for 40 minutes. In a large bowl or the pot you cooked the shells in, mix the 3 cups Mild Cheddar Cheese to the shells with a wooden spoon very well. (Try to fill all the shells with cheese) Now, add the rue and that additional 1/2 cup of milk and stir everything together well. When all is well blended, pour this soupy concoction into a 2 quart casserole dish and cover the top with the 2 cups of Sharp Cheddar Cheese. Bake, uncovered at 350 F, for about 40 minutes or until the edges start to turn a golden brown. When done, remove to cool a bit and serve. (It is hot!) Enjoy!

MARVELOUS SHELLS 'N' CHEESE RECIPE: HOW TO MAKE IT

Marvelous Shells 'n' Cheese Recipe: How to Make It image

Says Lauren Versweyveld of Delavan, Wisconsin: “This macaroni dish is so good! I adapted the recipe from one my mother makes, but she agrees that my version is rich and delicious. It’s easy to assemble and always receives rave reviews.”

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) medium pasta shells
1 package (8 ounces) process cheese (Velveeta), cubed
1/3 cup 2% milk
2 cups 2% cottage cheese
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
3 cups shredded Mexican cheese blend
2/3 cup dry bread crumbs
1/4 cup butter, melted

Steps:

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from the heat. Stir in cottage cheese and soup., Drain pasta and add to cheese sauce; stir until coated. Transfer to a greased 13x9-in. baking dish. Sprinkle with Mexican cheese blend. Toss bread crumbs with butter; sprinkle over the top. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Serve immediately.
Freeze option: Do not prepare bread crumbs until later. Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Prepare bread crumbs as directed; sprinkle over top. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 839 calories, FatContent 42g fat (25g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 1636mg sodium, CarbohydrateContent 78g carbohydrate (11g sugars, FiberContent 4g fiber), ProteinContent 40g protein.

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