White Cheddar Shells and Cheese with Monterey Jack
Medium pasta shells coated in a smooth sauce of white cheddar and Monterey Jack, made on the stovetop with a butter and flour roux.
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.
Notes
Nutrition is an estimate per serving. Refrigerate leftovers within 2 hours and keep 3 to 4 days. Reheat with a splash of milk until the center reaches 165 degrees F.