Ingredients
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3 cups Small Shells Pasta
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3 cups 2% Milk
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8 tbsp ButterSliced or cubed
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1-1/4 cups Heavy Whipping Cream
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2 tsp Salt
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1/2 tsp Black Pepper
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6 oz Velveeta CheeseUse shredded if available
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1-1/2 cups Mexican Style Four Cheese Blend
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1/4 cup Parmesan Cheese, grated
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Tools You Need
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Dutch Oven, 4-quart
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Wooden Spoon
Directions
First time here? If you’re a busy mom, you’ve come to the right place! My recipes are easy to follow and contain common ingredients. I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.
My kiddos, like most, love almost anything covered, coated, and drenched in cheese. One dish they ask for quite a bit is mac and cheese. We don’t eat it often so it’s like a treat for them when I make it.
And I’ll admit, I’ve prepared the boxed versions and they’ll do in a pinch, but, there’s just nothing like homemade. You know what I’m talking about…..that buttery, creamy, delicious flavor you get from homemade mac and cheese.
This recipe is super easy, uses one pot, and takes about 20 minutes to make!
Remember, I want you to be proud to serve this dish, so if you need help let me know by logging in and leaving a comment.
Steps
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1
Done
11 minutes
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Pour the milk, shells, salt, and butter into your dutch oven. Stir together, cover and cook on medium high for 10 minutes. You will want to vent the lid a little so the milk doesn't boil over. Stir the pasta a couple of times during the process to prevent the shells from sticking to the bottom of the pot. Cook until the pasta is tender. |
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2
Done
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When the pasta is tender, turn the heat down to low. Next, add the heavy cream, black pepper, Velveeta cheese, and Mexican style four cheese blend into the pot. Stir until all of the cheeses have melted and has coated all of the shells. |
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3
Done
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Remove your pot from the heat and set it on a trivet or thick towel. You don't want the cheese to continue to thicken. Scoop some into your favorite dish, top with grated Parmesan cheese and enjoy! |
