No Box Shells & Cheese
A Hollingsworth House favorite; this Cheesy Baked Shells recipe is the ultimate comfort food, combining Monterey Jack and Cheddar cheeses with a rich Béchamel sauce. The big shell pasta holds every bit of the creamy sauce, while a hint of Aleppo pepper adds just the right touch of spice. Topped with golden toasted breadcrumbs and green onions, it's a cozy, crowd-pleasing dish perfect for weeknights or casual gatherings.
Cheesy Baked Shells with Toasted Breadcrumbs
Ingredients
3 cups grated Monterey Jack cheese
3 cups grated Cheddar cheese
1 cup heavy whipping cream
9 tbsp butter, divided
1/3 cup flour
3 cups milk
Salt, to taste
Pepper, to taste
Aleppo pepper, to taste
1/4 cup chopped green onions
1 cup bread crumbs
1 lb big shell pasta
Béchamel Sauce
Instructions
In a large pot, melt 6 tbsp of butter over medium heat.
Add the flour, stirring constantly, and cook for 4-5 minutes until the flour is lightly golden to cook out the raw taste.
Gradually whisk in the milk, and let the mixture simmer for about 5 minutes until slightly thickened.
Season with salt, pepper, and Aleppo pepper to taste.
Reduce the heat and slowly add in the Monterey Jack and Cheddar cheeses along with the heavy cream. Whisk occasionally to ensure everything melts smoothly and emulsifies. If desired, use a stick blender to remove any graininess for a silky smooth sauce.
Toasted Breadcrumbs
Instructions
In a separate pan, melt the remaining 3 tbsp butter over medium heat.
Add the bread crumbs and toast, stirring frequently, until golden brown and crispy, about 3-4 minutes. Set aside.
Baking & Assembly
Preheat your oven to 350°F (175°C).
Cook the big shell pasta according to package instructions until al dente. Drain and add the pasta directly to the pot of Béchamel sauce, stirring to coat the shells thoroughly.
Transfer the pasta and sauce mixture to a buttered oven-safe baking dish.
Evenly sprinkle the toasted bread crumbs on top.
Bake for 15 minutes or until the top is golden and the cheese is bubbling.
Remove from the oven and garnish with chopped green onion.