Velveeta Shells and Cheese Recipe
This Velveeta Shells and Cheese recipe brings that ultra-creamy, nostalgic comfort but with a smoother, richer homemade finish. The tender shells hold onto the velvety cheese sauce, giving you a bowl that’s warm, indulgent, and unbelievably easy to make. Perfect for weeknights or quick sides, this recipe walks you through simple steps, add-in ideas, and tips for keeping the sauce perfectly silky every time.
Servings: 6
Ingredients
- 1 lb Shell Pasta
- 2 tbsp Butter
- 1 can Evaporated Milk 12 oz.
- 3/4 cup Milk
- 16 oz Velveeta Cheese cubed
- 2 cups Cheddar Cheese shredded
- 1/2 tsp Pepper
- 1 tsp Salt optional
Instructions
- Bring a big pot of salted water to a boil over medium-high heat.
- Add the shell pasta and cook until al dente, following the package directions.
- Drain the pasta, return it to the warm pot, and stir in the butter until it melts.
- Pour in the evaporated milk and regular milk, then stir gently over medium-low heat to combine.
- Add the cubed Velveeta cheese and stir often until it’s smooth and fully melted.
- Gradually stir in the shredded cheddar cheese until you’ve got a creamy sauce.
- Sprinkle in the pepper and salt if you want, then taste and adjust seasoning before serving warm.