Description
Cheesy Velveeta and Shells is a creamy, comforting one-pot pasta dish featuring medium shell pasta cooked directly in a seasoned cream and water mixture, then combined with melted Velveeta and sharp cheddar cheese for a rich and indulgent meal perfect for busy weeknights.
Ingredients
Scale
Liquids and Seasonings
- 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
- 2 cups uncooked medium shells
Cheese
- 8 ounces Velveeta cheese, cut into small cubes
- 3/4 cup grated sharp cheddar cheese
Seasoning
- Salt & pepper, to taste
Instructions
- Prepare the base liquid: Add the water, heavy cream, garlic powder, onion powder, paprika, and mustard powder to a Dutch oven or large saucepan set over medium-high heat. Whisk the mixture continuously until the spices are fully dissolved and the liquid begins to boil.
- Cook the pasta: Once boiling, add the uncooked medium shell pasta to the pot. Reduce the heat to maintain a rapid simmer (medium heat). Cook uncovered, stirring every minute, until the pasta is al dente and most of the liquid has been absorbed, about 8 minutes.
- Incorporate the cheeses and season: Turn off the burner but keep the pot on the heat. Stir in the cubed Velveeta and grated sharp cheddar until fully melted and creamy. Remove the pot from the heat. Season the cheesy pasta with salt and pepper to your taste.
- Serve immediately: Transfer the cheesy shells to plates or bowls and enjoy this comforting dish while hot for the best creamy texture.
Notes
- Use sharp cheddar for a pronounced cheese flavor; mild cheddar will produce a subtler taste.
- This recipe cooks pasta directly in a cream and water mixture, eliminating the need to boil pasta separately.
- Stir frequently to prevent the pasta from sticking to the pan and to ensure even cooking.
- Adjust seasoning at the end to avoid over-salting early in the cooking process.
