Home made Velveeta Shells & Cheese
Anyone who has been to the U.S. of A. has tried Velveeta Shells & Cheese at least once. Here is a recipe that allows you to enjoy your own Velveeta Shells & Cheese at home, where ever you live, while keeping the price well below affordable. And it is SUPER EASY!!
Servings: 2 people
Ingredients
- 2 cups pasta shells
- water to cook the pasta
- 200 grams cheddar cheese
- 10 milliliter cooking cream or heavy cream
Instructions
- Cook the shells pasta as usual, in boiling water with some salt. Don't add any oil to the water.
- Immediately after draining the water, add the cheddar cheese to allow to melt and start to mix in.
- Add the cooking cream or heavy cream and continue to mix cheese with the pasta. If pasta is cooling off too quickly, put back on stove on very low heat to allow cheese to melt completely.
- Serve while warm.
Notes
In the Netherlands, Cheddar Cheese comes in packs of slices, e.g. this item on sale at the Albert Hein. For this recipe all 8 slices were used, or 200g of the cheddar. Any kind of cream can be used for this recipe, even milk. Heavier cream is better as it prevents it from getting too runny. Lighter creams can be used, even milk, but then place on stove on a low heat for a few minutes to allow cheddar to condense.