This is a cozy, creamy, one-pot pasta dish where tender shell noodles simmer directly in a seasoned cream base before I melt in Velveeta and sharp cheddar. I love making this when I want something warm, rich, and satisfying without spending much time in the kitchen.
Why You’ll Love This Recipe
I appreciate how everything cooks in one pot, which means minimal cleanup and maximum comfort. The Velveeta melts perfectly smooth, while the cheddar adds depth and sharpness. The simple blend of spices gives the dish great flavor without extra effort. When I want an easy, hearty dinner in under 30 minutes, this recipe always does the job.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup water
1 cup heavy or whipping cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon mustard powder
2 cups uncooked medium shell pasta
8 ounces Velveeta cheese, cut into small cubes
3/4 cup grated sharp cheddar
Salt and pepper to taste
Directions
In a Dutch oven or large saucepan over medium-high heat, I add the water, heavy cream, garlic powder, onion powder, paprika, and mustard powder. I whisk until everything combines and the mixture starts to boil.
Once boiling, I add the shell pasta, reduce the heat to a rapid simmer, and cook uncovered for about 8 minutes. I stir regularly until the pasta is al dente and most of the liquid has been absorbed.
I turn off the burner (keeping the pot on the heat) and stir in the Velveeta and sharp cheddar until fully melted and creamy.
I season with salt and pepper, then serve immediately.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Variations
I sometimes add a pinch of cayenne pepper for gentle heat.
I may swap some of the sharp cheddar for Gruyère or smoked gouda when I want a different flavor profile.
I like folding in cooked broccoli or peas at the end for extra vegetables.
I occasionally use whole milk instead of cream if that’s all I have, though the sauce won’t be quite as rich.
Storage/Reheating
I store leftovers in an airtight container in the fridge for 3–4 days. When reheating, I warm it gently on the stovetop and stir in a splash of milk or cream to loosen the sauce. I avoid freezing this dish because the cheese sauce tends to separate after thawing.
FAQs
How can I make this gluten-free?
I simply swap the regular shell pasta with a gluten-free shell pasta. Since the sauce contains no flour, the rest of the recipe stays the same.
Can I use a different cheese instead of Velveeta?
I could use another processed cheese alternative, but Velveeta gives the smoothest, creamiest finish. Traditional cheeses alone won’t melt the same way.
What should I do if there’s too much liquid left when the pasta is done?
I continue simmering while stirring frequently until more liquid evaporates. If it thickens too quickly, I add a small splash of water to balance it out.
Can I add cooked vegetables to this dish?
Yes, I often stir in cooked broccoli, peas, or spinach during the final step for extra texture and color.
Does this dish reheat well?
It reheats nicely when I use low heat and add a bit of milk or cream to restore the creamy texture. Stovetop reheating gives the best results.
Conclusion
I love making this cheesy Velveeta and shells recipe when I want a comforting, creamy meal without a lot of time or effort. The simple ingredients, one-pot method, and velvety sauce make it a dependable weeknight favorite I return to whenever I’m craving something rich and satisfying.
A cozy, creamy one-pot pasta dish made with tender shell noodles simmered in a seasoned cream base, finished with smooth Velveeta and sharp cheddar cheese for a rich, comforting meal.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 cup water
1 cup heavy or whipping cream
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon mustard powder
2 cups uncooked medium shell pasta
8 ounces Velveeta cheese, cut into small cubes
3/4 cup grated sharp cheddar
Salt and pepper to taste
Instructions
In a Dutch oven or large saucepan over medium-high heat, add the water, heavy cream, garlic powder, onion powder, paprika, and mustard powder. Whisk until combined and the mixture begins to boil.
Once boiling, add the shell pasta, reduce the heat to a rapid simmer, and cook uncovered for about 8 minutes, stirring regularly until the pasta is al dente and most of the liquid is absorbed.
Turn off the burner but keep the pot on the heat. Stir in the Velveeta and sharp cheddar until fully melted and creamy.
Season with salt and pepper to taste, then serve immediately.
Notes
Add a pinch of cayenne pepper for gentle heat.
Swap some cheddar with Gruyère or smoked gouda for a different flavor.
Fold in cooked broccoli, peas, or spinach for added vegetables.
Use whole milk instead of cream for a lighter sauce.
Store leftovers in the fridge for 3–4 days; reheat with a splash of milk or cream.
