Recipe of the Week: Baked Macaroni Shells and Cheese Recipe

This yummy recipe is found on Chow.  You really can't go wrong with shells and cheese.  I actually used less cheese than the recipe called for since it seemed to be a bit much even for cheese lovers like us.  It would taste great with some sharp cheddar mixed in, but I didn't have any on hand.


  • 2-1/4 cups medium {gf} shells 
  • 4 cups Mexican cheddar Finely Shredded Cheese 
  • 1 12oz. can of Evaporated Milk plus another 1/2 cup of any milk later
  • 1 tablespoon 100% Corn Starch
  • 1 tablespoon Salted sweet butter
  • A little salt and pepper to taste 


  1. Under cook the shells a minute or two per box instructions then immediately rinse, drain, and set aside to cool a bit.
  2. The Roux: (sauce) In a small sauce pan add milk, cornstarch, butter, salt & pepper then bring to a slow boil stirring constantly until thickened some.
  3. Remove from heat and let stand to cool down a little.
  4. Now, start preheating your oven to 350 degrees F to bake for 40 minutes.
  5. In a large bowl or the pot you cooked the shells in, mix the 3 cups Cheddar Cheese to the shells with a wooden spoon very well.
  6. Now, add the rue and that additional 1/2 cup of milk and stir everything together well.
  7. When all is well blended, pour this soupy concoction into a 2 quart casserole dish and cover the top with the 1 cups of Cheddar Cheese.
  8. Bake, uncovered at 350 F, for about 40 minutes or until the edges start to turn a golden brown.
  9. When done, remove to cool a bit and serve. (It is hot!)


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