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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 85mg
