White Cheddar Shells & Cheese

A Delectable Shells and Cheese Recipe That Defines “Comfort Food” On Any Menu – Made With Arrezzio Shells and Sharp White Cheddar, Topped With Toasted Breadcrumbs and Cracked Black Pepper.


  • 1 lb Arrezzio® Classic Italian Medium Pasta Shells – SUPC: 5204585
  • 1 TBLS Salt for water
  • ¼ Cup flour
  • ¼ Cup butter
  • 3 Cups Milk, Whole
  • 4 oz Cream Cheese
  • ½ tsp white pepper
  • 1 tsp kosher salt
  • 1 tsp dry mustard
  • 1 Cup SHARP white cheddar, shredded.
  • ½ Cup mozzarella, shredded
  • ½ Cup Gouda, shredded
  • 2 TBLS Parmesan, shredded.
  • 1 TBLS Toasted Breadcrumbs or Ritz crackers.
  • Freshly Cracked Black Pepper, to taste


  1. Bring 5 quarts water to a boil; add 1 TBLS of salt and the Pasta Shells. Cook until 1-2 minutes SHORT of al dente; approximately 7-9 minutes, stirring often to prevent sticking.
  2. While pasta is cooking, start the sauce. Melt butter in a large saucepan or Dutch oven. Add the flour and whisk until caramel color appears. Gradually add the milk while constantly stirring.
  3. Stir in the cream cheese and the seasonings.
  4. Blend the shredded cheeses into the sauce, whisk until smooth. Combine the cooked Pasta with the cheese sauce and gently stir. Add any reserved pasta water to thin as needed.
  5. Portion desired amounts into rarebits or baking dishes. Top with 2 TBLS of parmesan cheese & toasted breadcrumbs or crumbled Ritz crackers. Place under the broiler for a minute or two until bubbly!
  6. Top with freshly cracked black pepper. Optional protein toppings: Portico Classic Shrimp!