Description
A creamy, cheesy pasta dish featuring tender medium shells cooked in a flavorful blend of spices and cream, combined with Velveeta and sharp cheddar cheeses for a rich and comforting meal. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
Liquids and Spices
- 1 cup water
- 1 cup heavy/whipping cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon mustard powder
Pasta and Cheese
- 2 cups uncooked medium shells
- 8 ounces Velveeta cheese, cut into small cubes
- 3/4 cup grated sharp cheddar cheese
Seasoning
- Salt & pepper, to taste
Instructions
- Prepare the cooking liquid and spices. In a Dutch oven or large saucepan over medium-high heat, combine the water, heavy cream, garlic powder, onion powder, paprika, and mustard powder. Whisk continuously until the spices fully dissolve and the mixture begins to boil.
- Cook the pasta. Once boiling, add the uncooked medium shells to the pot. Reduce the heat to medium to maintain a rapid simmer and cook uncovered. Stir every minute or so for about 8 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Incorporate the cheeses and finish. Turn off the burner but keep the pot on the heat. Stir in the Velveeta cubes and grated sharp cheddar until completely melted and well combined. Remove from heat, season with salt and pepper to taste, and serve immediately for best flavor and texture.
Notes
- Use sharp cheddar cheese for a more intense, tangy flavor that balances well with Velveeta’s creaminess.
- Stir often during cooking to prevent pasta from sticking to the bottom of the pot.
- This dish is best served fresh as reheating may cause the sauce to thicken or separate.
- To make it lighter, substitute half-and-half for heavy cream.
