Nacho Cheese Shells
Here I present my recipe for Nacho Cheese Shells; a cheesy, gooey pasta side inspired by nacho cheese.
Do you ever find yourself sitting, staring into the abyss of your cupboard just craving inspiration? I do. I’m constantly looking for new ideas and things to try, especially since I’m a food blogger.
The inspiration
Nacho cheese sauce
I haven’t made this in years! It popped up in one of my memories so it must have planted a seed.
I was craving pasta but had to make chicken for my chicken salad that I bring for dinner at work. So it had to be a side.
Ooey-Gooey
It had to be a side AND Ooey-gooey.
Nacho cheese… pasta…
The recipe was born.
Nacho Cheese Shells
This is how you make it:
Place a large pot of salted water to boil and then cook the pasta according to package Directions.
Meanwhile, whisk the cornstarch and taco seasoning into the milk, set aside.
After the pasta is cooked, drain the pasta and return the same pot to medium-high heat (I just left the shells in the colander).
Add the butter to the pot and when it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.
Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
Give the milk mixture another quick mix then slowly whisk it into the roux, simmer over medium heat until the sauce has thickened.
Stir in the cheese.
Stir in the cooked shells.
If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference; I added a 1/4 cup of milk straight into the shells and cheese.
Voila, kick-a$$, home-made spicy Mac and cheese in under 20 minutes!
Ingredients Used in this Recipe
The shells I used aren’t available now but this brand will work perfectly as well….
Pasta, Shells
I went with regular, no name brand corn starch but it appears to be sold out!!! This one will work too…
Flesichmann’s Canada Corn Starch
What I served with Recipe
Grilled Chicken cooked according to:
My Guide for Awesome Grilled Chicken
with…
Grilled vegetables; just throw them on the grill and cook to your personal preference.
Also…
A salad with my…
Copycat Olive Garden Salad Dressing
A super-simple recipe for spicy, ooegy-gooey homemade Mac and cheese using a lightened up Nacho Cheese sauce 🙂
Other Recipes you might like:
Lightened Up Amish Pasta Salad
Baked Creamy Cauliflower Mac and Cheese
Healthy, Spicy Southwestern Macaroni and Cheese
Nacho Cheese Shells
- Total Time: 15 minutes
- Yield: 4-6 1x
Description
A super-simple recipe for spicy, ooegy-gooey homemade Mac and cheese using a lightened up Nacho Cheese sauce 🙂
Ingredients
3 Cups dried pasta (I used shells), cooked according to package directions.
1 Cup milk (I used 2% but use whatever you have on hand)
1 tsp cornstarch
1/2 tsp Taco Seasoning
2 tbsp (salted) butter
2 tbsp flour
1 Cup grated old cheddar cheese
Instructions
Place a large pot of salted water to boil and then cook the pasta according to package Directions.
Meanwhile, whisk the cornstarch and taco seasoning into the milk, set aside.
After the pasta is cooked, drain the pasta and return the same pot to medium-high heat (I just left the shells in the colander).
Add the butter to the pot and when it’s melted, add the flour and mix well (use a whisk). You are making a roux here and as such are looking for a wet sand look.
Keep stirring the mixture for about one minute, this will get rid of the raw flour taste.
Give the milk mixture another quick mix then slowly whisk it into the roux, simmer over medium heat until the sauce has thickened.
Stir in the cheese.
Stir in the cooked shells.
If the cheese sauce is too thick or chalky, thin it out with some more milk, to your preference; I added a 1/4 cup of milk straight into the shells and cheese.
Voila, kick-a$$, home-made spicy Mac and cheese in under 20 minutes!
Notes
- I adapted this recipe from my Nacho Cheese Sauce Recipe!
- Prep Time: 5 Minutes
- Cook Time: 10 Minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: American