Creamy Baked Shellbows Mac & Cheese (Gratin-Style)
Creamy Baked Shellbows Mac & Cheese (Gratin-Style)
Ingredients
For the Mac and Cheese
- 1 stick butter
- 1 shallot, small, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground, to taste
- 1 teaspoon dried thyme
- 1 pound shellbows pasta, cooked al dente
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1/2 cup mozzarella cheese, freshly grated
For the Homemade Breadcrumbs
- 1 baguette, small, or crusty bread, sliced
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
To prepare the homemade breadcrumbs, drizzle the sliced baguette with 1 tablespoon of olive oil. Spread the slices on the prepared baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly, then transfer to a food processor and pulse until coarse breadcrumbs are formed. Set aside.
⏱️ 15 min•🌡️ 375
- 3
Place a large skillet or saucepan over medium heat. Add 1 stick of butter and allow it to melt.
⏱️ 2 min
- 4
Once the butter is melted, add the finely diced shallot to the pan. Sauté until softened and translucent, about 3-4 minutes, stirring with a wooden spoon.
⏱️ 4 min
- 5
Add the 2 cloves of minced garlic to the pan and cook for about 30 seconds until fragrant, stirring constantly.
⏱️ 1 min
- 6
Sprinkle 2 tablespoons of all-purpose flour over the shallot and garlic mixture. Stir well with the wooden spoon to combine, creating a thick paste (roux). Cook for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min
- 7
Gradually pour in 2 cups of milk into the pan, whisking continuously to prevent lumps. Continue to whisk as the sauce heats and thickens, ensuring a smooth consistency, about 5-7 minutes.
⏱️ 7 min
- 8
Add a pinch of salt, freshly ground black pepper, and 1 teaspoon of dried thyme to the thickened sauce. Stir to incorporate the seasonings.
⏱️ 1 min
- 9
Add the cooked shellbows pasta directly into the sauce in the skillet.
⏱️ 1 min
- 10
Grate 1 cup of Parmesan cheese directly into the pasta and sauce mixture. Stir thoroughly until the cheese is melted and fully incorporated into the creamy sauce.
⏱️ 2 min
- 11
Pour the creamy shellbows pasta mixture into an oval baking dish (or similar casserole dish).
⏱️ 1 min
- 12
Grate the remaining 1/2 cup of Parmesan cheese over the top of the pasta. Then, grate 1/2 cup of mozzarella cheese over the Parmesan cheese.
⏱️ 2 min
- 13
Sprinkle the prepared homemade breadcrumbs evenly over the cheese layers.
⏱️ 1 min
- 14
Place the baking dish into the preheated 375°F oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the top is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 375
- 15
Remove the baked mac and cheese from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Shellbows Mac & Cheese (Gratin-Style)
For the Mac and Cheese
- 1 stick butter
- 1 shallot, small, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 pinch salt, to taste
- 1 pinch black pepper, freshly ground, to taste
- 1 teaspoon dried thyme
- 1 pound shellbows pasta, cooked al dente
- 1 1/2 cups Parmesan cheese, freshly grated, divided
- 1/2 cup mozzarella cheese, freshly grated
For the Homemade Breadcrumbs
- 1 baguette, small, or crusty bread, sliced
- 1 tablespoon olive oil, for drizzling
Instructions
- 1
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
To prepare the homemade breadcrumbs, drizzle the sliced baguette with 1 tablespoon of olive oil. Spread the slices on the prepared baking sheet and bake for 8-10 minutes, or until golden brown and crispy. Let cool slightly, then transfer to a food processor and pulse until coarse breadcrumbs are formed. Set aside.
⏱️ 15 min•🌡️ 375 - 3
Place a large skillet or saucepan over medium heat. Add 1 stick of butter and allow it to melt.
⏱️ 2 min - 4
Once the butter is melted, add the finely diced shallot to the pan. Sauté until softened and translucent, about 3-4 minutes, stirring with a wooden spoon.
⏱️ 4 min - 5
Add the 2 cloves of minced garlic to the pan and cook for about 30 seconds until fragrant, stirring constantly.
⏱️ 1 min - 6
Sprinkle 2 tablespoons of all-purpose flour over the shallot and garlic mixture. Stir well with the wooden spoon to combine, creating a thick paste (roux). Cook for 1-2 minutes to cook out the raw flour taste.
⏱️ 2 min - 7
Gradually pour in 2 cups of milk into the pan, whisking continuously to prevent lumps. Continue to whisk as the sauce heats and thickens, ensuring a smooth consistency, about 5-7 minutes.
⏱️ 7 min - 8
Add a pinch of salt, freshly ground black pepper, and 1 teaspoon of dried thyme to the thickened sauce. Stir to incorporate the seasonings.
⏱️ 1 min - 9
Add the cooked shellbows pasta directly into the sauce in the skillet.
⏱️ 1 min - 10
Grate 1 cup of Parmesan cheese directly into the pasta and sauce mixture. Stir thoroughly until the cheese is melted and fully incorporated into the creamy sauce.
⏱️ 2 min - 11
Pour the creamy shellbows pasta mixture into an oval baking dish (or similar casserole dish).
⏱️ 1 min - 12
Grate the remaining 1/2 cup of Parmesan cheese over the top of the pasta. Then, grate 1/2 cup of mozzarella cheese over the Parmesan cheese.
⏱️ 2 min - 13
Sprinkle the prepared homemade breadcrumbs evenly over the cheese layers.
⏱️ 1 min - 14
Place the baking dish into the preheated 375°F oven. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and the top is golden brown and slightly crispy.
⏱️ 25 min•🌡️ 375 - 15
Remove the baked mac and cheese from the oven. Let it rest for 5 minutes before serving.
⏱️ 5 min