Shells & Cheese Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta shells and cook 1–2 minutes less than package directions so they remain slightly firm (about 9–10 minutes). Reserve 1 cup of pasta cooking water, then drain the shells and set aside.

Make the roux

In a medium heavy-bottomed saucepan over medium heat, melt 3 tablespoons butter. Add the flour and whisk continuously for 1–2 minutes until bubbly and lightly golden to cook out raw flour taste.

Add milk

Slowly whisk in 2 1/2 cups whole milk, a little at a time, smoothing any lumps. Continue to cook, whisking, until the mixture thickens and coats the back of a spoon, about 5–7 minutes.

Finish cheese sauce

Reduce heat to low. Add the cream cheese and whisk until melted and incorporated. Stir in the Dijon and Worcestershire. Add the grated sharp and mild cheddar in handfuls, stirring until smooth and melted before each addition. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta water (add gradually) to reach a creamy consistency.

Season

Season the sauce with 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 1/8 teaspoon ground nutmeg. Taste and adjust seasoning as needed.

Combine pasta and sauce

Add the drained shells to the cheese sauce and gently fold to coat every shell. If the sauce needs loosening, add additional reserved pasta water, 1 tablespoon at a time, until desired creaminess is achieved.

Prepare topping

Preheat the oven broiler or set oven to 425°F (220°C) if you prefer a baked finish. In a small bowl, combine 3/4 cup panko, 2 tablespoons melted butter, 1/4 cup grated Parmesan, 1 tablespoon chopped parsley, and 1/4 teaspoon smoked paprika. Mix until crumbs are evenly moistened.

Assemble and brown

Transfer the shells and cheese to a 9x9-inch or similar ovenproof baking dish, smoothing the top. Sprinkle the panko mixture evenly over the top. Broil on high 3–4 inches from heat for 2–4 minutes until golden and crisp, watching constantly to prevent burning. Alternatively, bake at 425°F (220°C) for 10–12 minutes.

Remove from oven (or if not using the topping, simply transfer from the saucepan) and let rest 3–5 minutes so sauce settles. Garnish with a light sprinkle of extra grated cheddar or chopped parsley if desired. Serve hot.