Patrick Oconnell
Velveeta shells and cheese is a popular comfort food that can be made in a variety of ways. The base ingredients include elbow macaroni, Velveeta cheese, and milk, but you can also add shredded cheddar, ground beef, cooked sausage, or vegetables to make it more nutritious and flavorful. The cooking process is straightforward, involving boiling the pasta, creating a cheese sauce, and then combining the two. The final dish should be creamy and smooth, with the pasta completely coated in the cheese sauce.
How to cook Velveeta shells and cheese
| Characteristics | Values |
|---|---|
| Pasta type | Elbow macaroni, shells |
| Pasta cooking time | 5-12 minutes |
| Pasta cooking method | Boil |
| Pasta cooking notes | Stir occasionally, do not rinse |
| Cheese type | Cheddar, Velveeta |
| Cheese cooking method | Whisk with milk, salt, pepper, garlic and onion powders, and smoked paprika |
| Cheese cooking notes | For a smooth sauce, grate your own cheddar |
| Additional ingredients | Ground beef, cooked sausage, bacon, steamed broccoli, sautéed spinach, hot sauce, cayenne |
| Calories | 321 |
| Servings | 3-5 |
| Storage | Store leftovers in an airtight container in the fridge for up to 5 days |
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What You'll Learn
Boil the pasta for 10-12 minutes
To cook Velveeta shells and cheese, one of the initial steps is to boil the pasta for 10-12 minutes. This step is crucial as it ensures the pasta reaches your desired level of tenderness. However, be cautious not to overcook the pasta, as it will continue to cook slightly when you mix it with the hot cheese sauce. Depending on your preference, you may want to boil it for a shorter duration to achieve a firmer al dente texture.
When boiling the pasta, use a pot or saucepan that is large enough to accommodate the pasta comfortably. Fill it with enough water to completely submerge the pasta, allowing it to move freely and cook evenly. Add a generous amount of salt to the water before adding the pasta. Salt not only seasons the pasta but also helps enhance the flavour of the dish.
As the water boils, carefully add the shell pasta to the pot. Stir the pasta occasionally during the boiling process to prevent it from sticking together. The stirring action also helps ensure that the shells cook uniformly. Keep a close eye on the timer to avoid overcooking the pasta.
Once the pasta has boiled for the desired time, it's important to drain the water promptly. Use a colander or sieve to drain the pasta thoroughly. After draining, return the cooked pasta to the pan. At this stage, it's crucial not to rinse the pasta, as rinsing can wash away the starch that helps the cheese sauce adhere to the shells.
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Drain and don't rinse
Once your pasta has finished boiling, it's important to drain the water and not rinse the shells. Rinsing the shells will cool them down, and you want them to remain hot when you add the cheese sauce. Leaving the shells hot will help ensure that the cheese melts and blends smoothly.
After draining the shells, return them to the pan. If you're using a pouch of Velveeta Cheese Sauce, cut off the top edge of the pouch and squeeze the sauce over the shells. Stir the shells and sauce together until the sauce has coated the pasta evenly.
If you're making a homemade cheese sauce, you'll want to have it ready before you drain the shells, as you'll need to add the shells to the sauce immediately after draining. Follow the steps to make your cheese sauce, and once it's smooth and creamy, remove it from the heat. Then, add the drained shells to the sauce and fold them in until they're completely coated.
By not rinsing the shells and keeping them hot, you ensure that your Velveeta shells and cheese come out perfectly melted and blended.
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Add milk, salt, pepper, garlic, onion powder, and paprika
To cook Velveeta shells and cheese, you'll need to add milk, salt, pepper, garlic, onion powder, and paprika to taste. Heat these ingredients until hot. The milk and seasonings create a creamy base for the cheese sauce and enhance its flavour.
Begin by pouring milk into a saucepan. The milk will form the base of your cheese sauce and give it a smooth, creamy texture. Add in your seasonings: salt, pepper, garlic, onion powder, and paprika. These seasonings add depth and savouriness to your dish. Heat this mixture until it is hot, but do not let it boil.
The milk should be heated gently and stirred occasionally to prevent scorching. Once it is hot, you can add in the cheese. The warmth of the milk will help to melt the cheese and create a smooth sauce. It is important to heat the milk first as it provides a gentle environment for the cheese to melt, reducing the risk of the cheese burning or becoming gritty.
Adding the seasonings to the milk before heating allows the flavours to meld and bloom in the milk, infusing it with flavour. This step also ensures that the garlic and onion powders are evenly distributed throughout the sauce, creating a consistent flavour profile. Heating the milk also helps to reduce the cooking time of the dish as the cheese will melt more quickly into the warm liquid.
As the cheese melts into the seasoned milk, use a whisk to combine the ingredients thoroughly. This ensures that the cheese sauce is smooth and free of lumps. Continue whisking until the sauce is well combined and has a creamy consistency. Once the sauce is smooth, remove it from the heat. Adding the cooked pasta to the sauce off the heat prevents overcooking the pasta and allows the sauce to cling to the shells.
Overall, adding milk, salt, pepper, garlic, onion powder, and paprika creates a delicious and creamy cheese sauce for your Velveeta shells and cheese. These ingredients, when heated and combined, form the flavourful foundation of the dish.
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Add cheese and whisk until smooth
Once you've cooked your pasta, drained it, and set it aside, it's time to make your cheese sauce. In a saucepan, add milk, salt, pepper, garlic, onion powder, and smoked paprika, and heat until hot.
Now it's time to add your cheese. For a classic Velveeta Mac and Cheese, add a brick of Velveeta and some shredded cheddar to your saucepan. You can also experiment with other cheeses like parmesan, gouda, or Monterey Jack. For the creamiest, smoothest sauce, grate your own cheddar. Whisk the cheese and other ingredients together until they form a smooth, creamy sauce.
Keep whisking until the cheese has melted and there are no lumps. The sauce should be smooth and easy to pour. If you're using a pre-made cheese sauce pouch, simply cut off the top edge and squeeze the sauce over your hot macaroni.
Stir the sauce and pasta together until the pasta is completely coated. Your Velveeta shells and cheese are now ready to serve!
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Fold in pasta until covered in sauce
Once your cheese sauce is nice and smooth, remove the saucepan from the heat. Then, add your cooked pasta to the cheese sauce. Fold in the pasta until it is completely covered with the sauce. Make sure to do this while the cheese sauce is still hot, as the residual heat will help the sauce coat the pasta evenly. You can also return the pasta to the pan and squeeze the cheese sauce over the hot macaroni, stirring until well blended.
It's important to note that the pasta should not be rinsed after draining, as this can affect the sauce's ability to adhere to the pasta. Additionally, the pasta should be cooked to your desired tenderness before adding the sauce. Some people prefer their pasta al dente, which can be achieved by boiling for a shorter duration, while others may prefer a softer texture.
You can also experiment with different types of pasta shapes for a fun variation. Shells are a classic choice for mac and cheese, but feel free to try elbow macaroni or other shapes according to your preference. Just keep in mind that different shapes may have varying cooking times, so adjust your boiling time accordingly.
When stirring the pasta and sauce together, use a gentle folding motion to ensure even coverage. This technique helps to distribute the sauce throughout the pasta without breaking up the pasta shapes. It's important to work efficiently during this step as the residual heat from the sauce will help warm the pasta and enhance the creaminess of the dish.
Remember, the key to this step is to ensure that all the pasta is coated in the delicious cheese sauce. By following these instructions and adjusting the cooking times to your preference, you'll end up with a creamy and indulgent Velveeta shells and cheese dish.
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Frequently asked questions
You should cook the shells for 10-12 minutes or until they reach your desired tenderness.
Boil the shells and drain them without rinsing. Return the shells to the pan and add the cheese sauce. Stir until well blended.
Cheddar and Velveeta are a classic pairing, but parmesan, gouda, and Monterey Jack are also great options.
Yes, you can add protein such as browned ground beef, cooked sausage, or bacon. You can also add vegetables like steamed broccoli or sautéed spinach.
It will stay good in the fridge for about 3 to 5 days.
