These Mac and Cheese Stuffed Shells have been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.
Are you ready for this? Mac and Cheese Stuffed Shells. Yes! That’s cheese covered pasta stuffed into BIGGER PASTA and covered with MORE CHEESE! What?!? I don’t know what it is, but I love stuffing food into a similar food. Like making an apple pie milkshake that tastes like apple pie AND has a mini apple pie on top. Or making a pizza flavored mozzarella cheese dip for mozzarella sticks. Mac and Cheese is my soul food. If I’m sick or feeling down, macaroni and cheese is what I turn to. But I wanted to make something a bit fancier than just homemade mac and cheese and I was hoping to make little single-serve mac and cheese bites that aren’t made in a cupcake pan. And, I think I did it! How awesome would these be as single serve appetizers at a party where guests can simply just grab a shell and eat it as an appetizer? Grab a shell, a fork, a plate. Or just use your fingers! Boom. Good to go! Ready for the recipe? Here’s the ingredients you’ll need:
- 1 pound Elbow macaroni
- 1 bag large shells pasta
- 3 T butter
- 3 T flour
- 2 cups milk
- 3 cups shredded cheddar
- salt and pepper
- 2 Tbsp bread crumbs
- Optional: green onions, tomatoes, ranch mix, crisp bacon bits
- Cook shells about 13-14 minutes in boiling water, drain, and set aside.
- Cook elbow macaroni about 10 minutes and set aside.
- While elbow macaroni is boiling, melt butter in a skillet over medium heat and add flour to make the roux. Let simmer and immediately stir to remove lumps.
- Add milk and cook, continuously stirring until thick and smooth.
- Season with salt and pepper.
- Stir in 3 cups of cheese and cook until melted.
- Set aside half a cup of the cheese sauce, then add the remaining cheese sauce to macaroni, mix thoroughly.
- Butter a casserole dish, then take your large cooked shells and stuff each one with 1-2 spoonfuls of macaroni and cheese and set each onto into the casserole dish.
- When full, spoon the remaining cheese sauce over the large shells.
- Sprinkle bread crumbs onto the center of each shell.
- Bake at 350 for 20-30 minutes until desired crispiness is reached.
- Top with optional ingredients.
Now, let’s deal with the clean-up. Yes, these are a bit messy to make with lots of baked-on, crusted cheese on my casserole dish, but I’ve got a secret weapon, my Scotch-Brite® Scrubbing Dish Cloths. Scotch-Brite® Scrubbing Dish Cloths are NEW, textured, fiber dishcloths which give you non-scratch scrubbing power with the wiping and drying functions of a dish cloth. One side of the cloth is a high quality fiber dish cloth, and the other side has Scotch-Brite® scrubbing dots that give you scrubbing power and make it quicker and easier to clean. The Dish Cloth scrubs, but does not scratch. Plus, you can use them, wash them, and use them again. And since you can use them again and again, I wanted to hang my Dish Cloths where no one will confuse them for a kitchen hand towel and wipe their germy hands on what I use to clean my dishes. So I added a couple of hooks to the insides of my sink cabinets where my Scotch-Brite® Scrubbing Dish Cloths can dry. Since the Scotch-Brite Scrubbing Dish Clothes are so colorful and pretty, I really don’t want anyone confusing them with my dish towels that I have hanging on the refrigerator handle and the oven handle, so hanging them inside the cabinet is the best. You can find Scotch-Brite® Scrubbing Dish Cloths in the kitchen tool area (NOT the kitchen textile area) of Target where they are available in 2 packs in gray, mint, coral, and navy for $4.99.
And for more messy recipe inspirations, be sure to check out Scotch-Brite’s social site!