Cheesy Velveeta and Shells

This cheesy Velveeta and shells recipe is all about creamy comfort in a bowl. It’s the perfect dish when you want something quick yet indulgent, especially on a cold evening or whenever you need a nostalgic meal that feels like a warm hug.

I first made this when I was craving a childhood favorite but with my own twist on the spices. Now it’s a go-to when friends come over because it always disappears fast.

Ingredients

• One cup water: forms the liquid base for cooking pasta and blending the sauce
• One cup heavy or whipping cream: adds luxurious creaminess and body to the dish, choose fresh cream for best results
• Half teaspoon garlic powder: brings a gentle savory depth, make sure it’s fresh for the best flavor
• Half teaspoon onion powder: rounds out the savory notes and enhances the aroma
• Half teaspoon paprika: adds subtle warmth and color smoked paprika works well if available
• Half teaspoon mustard powder: gives a hint of tang and complexity, check that it is pure mustard for best taste
• Two cups uncooked medium shell pasta: ideal for holding the cheese sauce in their curves, opt for high quality durum wheat pasta if possible
• Eight ounces Velveeta cheese cut into small cubes: melts smoothly for that signature creamy texture
• Three quarters cup grated sharp cheddar: contributes a sharp bite and extra flavor depth, freshly grated cheddar delivers better melt and flavor
• Salt and pepper to taste: to balance and enhance all ingredients, use freshly ground pepper

Instructions

Sauté the Liquid Base:

Add the water, heavy cream, garlic powder, onion powder, paprika, and mustard powder to a Dutch oven or large saucepan. Use medium-high heat and whisk continuously until the spices dissolve into the liquid and it begins to boil.

Cook the Pasta Gently:

Once boiling, add the shell pasta to the simmering liquid. Lower the heat to medium so the boil settles to a rapid simmer. Leave the pot uncovered and cook, stirring every minute or so to prevent sticking. The pasta should become al dente as it absorbs most of the liquid, which takes about eight minutes.

Melt the Cheese:

Turn off the burner but keep the pot on the heat. Stir in the Velveeta cubes and grated sharp cheddar until the cheese melts fully and you get a smooth, creamy sauce coating the pasta.

Season and Serve:

Add salt and pepper according to your taste. Serve immediately while still warm and gooey for the best experience.

I remember my family gathering around the table on chilly nights with this bubbling on the stove, the smell alone was enough to bring everyone home.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a teaspoon or two of cream or milk and warm gently over low heat, stirring so the cheese sauce stays silky and doesn’t become grainy.

Ingredient Substitutions

You can swap heavy cream for whole milk to cut calories though the sauce won’t be quite as rich. If Velveeta is not available, a combination of processed cheese and extra sharp cheddar works, but expect slight differences in texture.

Serving Suggestions

This cheesy shells dish goes beautifully alongside a crisp green salad or steamed broccoli to balance the richness. It also makes a great filling for stuffed bell peppers or a base layered with cooked ground beef for a casserole.

This recipe is a warm, comforting classic that’s simple to prepare and perfect for busy days or casual gatherings.

FAQs about Recipes

→ What type of pasta works best?

Medium-sized shell pasta holds the sauce well, allowing each bite to be rich and creamy.

→ Can I use other cheeses instead of Velveeta?

Yes, substitutes like processed cheese slices or mild melting cheeses can work, though Velveeta offers a unique creamy texture.

→ How do the spices affect the flavor?

Garlic, onion, paprika, and mustard powders blend to add depth and a subtle kick to the creamy cheese sauce.

→ What’s the best way to avoid overcooking the pasta?

Cook pasta uncovered at a gentle simmer and stir regularly to ensure it reaches al dente without becoming mushy.

→ How can I adjust the creaminess?

Modulate the amount of cream to water or add extra cheese for a richer texture and thicker sauce.