White cheddar shells and cheese is a stovetop comfort dish built on a smooth, buttery cheese sauce and pasta shells that hold plenty of it in every curve. Sharp white cheddar and mild Monterey Jack melt together into a creamy sauce, with a touch of mustard and bouillon to add depth.
The whole dish comes together in one pot plus a pot for the pasta, in about 35 minutes. It works as a family dinner, a rich side for roasted meats, or a make-ahead dish for gatherings. Shredding the cheese yourself is the one step worth the extra minute, because it gives the smoothest sauce.
Table of Contents
Why This Works
The sauce starts with a classic roux, which is just butter and flour cooked together for about a minute. The roux thickens the half and half and milk so the sauce coats the pasta instead of pooling at the bottom of the bowl.
Two cheeses give better results than one. White cheddar brings sharp, tangy flavor, and Monterey Jack melts very smoothly and keeps the sauce silky. A small spoonful of prepared mustard and a bouillon cube add savory depth without making the dish taste like either one.
Medium pasta shells are ideal here. Their hollow shape catches the sauce, so each bite has pasta and cheese together. Cook the shells until they are just tender, because they will soften a little more as they sit in the warm sauce.
Ingredients
- 1/4 cup butter, unsalted
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1/2 cup whole milk
- 8 oz white cheddar cheese, shredded
- 8 oz Monterey Jack cheese, shredded
- 1 tsp prepared mustard, yellow or brown
- 1 chicken bouillon cube
- 1/2 tsp salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1 lb medium pasta shells
How to Make White Cheddar Shells and Cheese
1. Shred the cheese
Shred both cheeses from blocks and let them sit on the counter while you start the sauce. Pre-shredded cheese often contains anti-caking starch, which can make the sauce grainy.
2. Start the pasta water
Bring a large pot of salted water to a boil. Cook the shells according to the package directions until al dente, then drain well. Keep the cheese sauce warm while the pasta finishes.
3. Make the roux
In a large pot over medium heat, melt the butter. Add the flour and whisk quickly until it forms a smooth paste. Cook for about 1 minute, stirring the whole time and keeping the heat gentle so the butter does not brown.
4. Add the dairy
Pour in the milk and half and half while whisking. Keep whisking until the mixture begins to bubble and thicken. It should coat the back of a spoon.
5. Season the sauce
Reduce the heat to low. Stir in the mustard, crumbled bouillon cube, salt, and pepper. Taste before adding more salt, since the cheese and bouillon both contribute plenty.
6. Melt in the cheese
Add the cheeses a handful at a time, stirring until each addition melts before adding the next. Keep the heat low so the cheese melts smoothly instead of turning oily.
7. Combine and serve
Add the drained shells to the cheese sauce and stir until every shell is coated. Let the pot sit for a couple of minutes so the sauce thickens slightly, then serve right away.
How to Serve
Rich, cheesy pasta tastes best with something fresh or crisp on the side. Roasted broccoli adds a slightly charred, bitter edge that balances the cheese, and crispy garlic Parmesan Brussels sprouts bring crunch.
For a heartier meal, serve a portion alongside roasted chicken or sliced ham. Warm bread is also a natural match, so try easy garlic bread or a basket of fluffy homemade dinner rolls for mopping up every last bit of sauce.
A sprinkle of black pepper over each bowl gives a little contrast to the creamy sauce.
How to Store and Reheat
Refrigerate leftovers within two hours of cooking. Divide a large batch into smaller, shallow containers so it cools faster. Stored in an airtight container, shells and cheese keeps for 3 to 4 days in the refrigerator.
The pasta absorbs sauce as it sits, so add a splash of milk when you reheat. Warm it in a saucepan over medium-low heat, stirring often, or in the microwave in short bursts. Reheat until the center reaches 165 degrees F.
Tips and Variations
Use any pasta shape you like, but cook it just until al dente. Food safety agencies such as the FDA recommend refrigerating perishable leftovers promptly and reheating them to 165 degrees F.
For more flavor, add a pinch of paprika or garlic powder to the sauce. For a crunchy top, scatter breadcrumbs over the pasta, transfer it to a baking dish, and bake for a few minutes until golden.
If your sauce seems too thick, whisk in a splash of milk. If it is too thin, let it simmer gently for another minute before adding the cheese. Keep the heat low once the cheese goes in, because high heat can make the sauce separate.
FAQ
Can I use different cheeses?
Yes. Sharp cheddar, Gruyere, Colby, or pepper jack all melt well. Keep at least one very good melting cheese in the mix for a smooth sauce.
Why did my cheese sauce turn grainy?
Grainy sauce usually comes from pre-shredded cheese or from heat that is too high. Shred your own cheese and add it slowly over low heat.
Can I make this ahead of time?
You can. Cook the shells slightly firm, mix with the sauce, and refrigerate. Reheat with a splash of milk to bring back the creamy texture.
Do I have to use bouillon?
No, but it adds savory depth. If you skip it, season the sauce with a little extra salt and a pinch of garlic powder.
What can I use instead of half and half?
Heavy cream gives a richer sauce, and extra whole milk gives a lighter one. Add the milk gradually so the sauce does not get too thin.
White Cheddar Shells and Cheese with Monterey Jack
Ingredients
Main Ingredients
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 2 cup half and half
- ½ cup whole milk
- 8 oz white cheddar cheese freshly shredded
- 8 oz Monterey Jack cheese freshly shredded
- 1 tsp prepared mustard yellow or brown
- 1 chicken bouillon cube crumbled
- ½ tsp salt plus more to taste
- 1 tsp black pepper freshly ground
- 1 lb medium pasta shells
Instructions
Cooking
- Shred both cheeses from blocks and let them sit at room temperature while you start the sauce.
- Bring a large pot of salted water to a boil. Cook the shells until al dente, then drain well.
- In a large pot over medium heat, melt the butter. Add the flour and whisk for about 1 minute without letting the butter brown.
- Pour in the milk and half and half, whisking until the mixture bubbles and thickens.
- Reduce the heat to low and stir in the mustard, crumbled bouillon cube, salt, and pepper.
- Add the cheeses a handful at a time, stirring until each addition melts.
- Add the drained shells and stir until coated. Let the pot sit for a couple of minutes and serve right away.
