Are you craving a warm, comforting meal that's both delicious and surprisingly easy to make? Look no further than this large shell mac and cheese recipe! This isn't your average boxed mac and cheese; we're talking creamy, cheesy, and utterly irresistible homemade goodness that will quickly become a family favorite. This recipe is perfect for busy weeknights, weekend gatherings, or any occasion when you want to indulge in a truly satisfying dish. Get ready to elevate your mac and cheese game!
Ingredients:
- 1 pound large pasta shells
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 cups shredded cheddar cheese
- 2 cups shredded Gruyère cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Instructions:
Step 1: Cook the Pasta
Cook the large pasta shells according to package directions until al dente. Drain the pasta and set aside. Make sure not to overcook; slightly firm pasta holds its shape better in the creamy sauce.
Step 2: Make the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth, creating a roux. Cook for 1-2 minutes, stirring constantly, until the roux is lightly golden.
Step 3: Add Milk and Seasonings
Gradually whisk in the milk, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a simmer. Reduce the heat to low and stir in the salt, pepper, and nutmeg.
Step 4: Incorporate the Cheese
Remove the saucepan from the heat and gradually stir in the cheddar, Gruyère, and Monterey Jack cheeses until completely melted and smooth. A perfectly smooth cheese sauce is key to a truly delicious mac and cheese!
Step 5: Combine Pasta and Sauce
Add the cooked pasta to the cheese sauce and stir gently to coat evenly.
Step 6: Bake (Optional)
For extra deliciousness, transfer the mac and cheese to a greased 9x13 inch baking dish. In a small bowl, combine the bread crumbs and melted butter. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
Tips for the Best Mac and Cheese:
- Use high-quality cheese: The flavor of your mac and cheese is heavily dependent on the cheese you use. Don't skimp on this!
- Don't overcook the pasta: Slightly al dente pasta is ideal, as it will continue to cook slightly in the cheese sauce.
- Stir constantly: This prevents lumps from forming in the cheese sauce.
- Taste and adjust seasonings: Adjust the salt, pepper, and nutmeg to your liking.
Variations:
- Add protein: Cooked bacon, ham, or shredded chicken would be delicious additions.
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a kick.
- Veggie boost: Incorporate roasted vegetables like broccoli, cauliflower, or peas.
- Different cheeses: Experiment with your favorite cheeses! Gouda, Fontina, or even a sharp white cheddar would all work well.
Nutritional Information (per serving, approximate):
This information is an estimate and will vary depending on the specific ingredients used.
- Calories: Approximately 400-500
- Fat: Approximately 25-30g
- Protein: Approximately 15-20g
- Carbohydrates: Approximately 40-50g
This large shell mac and cheese recipe is a true crowd-pleaser. It's a simple yet elegant dish that's perfect for any occasion. Enjoy!