Creamy Mushroom and Cheese Shells
Creamy Mushroom and Cheese Shells
Ingredients
For the Mushrooms
- 1 pound cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces conchiglie pasta, medium shells
- 1 tablespoon salt, for pasta water
For the Creamy Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the conchiglie pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min
- 2
While the pasta cooks, clean the cremini mushrooms and slice them. Heat olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
⏱️ 3 min
- 3
Add the sliced mushrooms to the hot skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, for 5-7 minutes until they are browned and tender, releasing their moisture. Remove mushrooms from the skillet and set aside.
⏱️ 7 min
- 4
Reduce heat to medium. In the same skillet (do not clean), melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken. Reduce heat to low.
⏱️ 5 min
- 6
Add the softened cream cheese, shredded sharp cheddar, shredded Monterey Jack, grated Parmesan, garlic powder, onion powder, red pepper flakes, 1/2 teaspoon black pepper, and 1/4 teaspoon salt to the sauce. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 7 min
- 7
Add the cooked conchiglie pasta and sautéed mushrooms to the cheese sauce. Gently toss everything together until the pasta and mushrooms are thoroughly coated in the creamy sauce.
⏱️ 2 min
- 8
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Mushroom and Cheese Shells
Ingredients
For the Mushrooms
- 1 pound cremini mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces conchiglie pasta, medium shells
- 1 tablespoon salt, for pasta water
For the Creamy Cheese Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 4 ounces cream cheese, softened
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt, or to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the conchiglie pasta and cook according to package directions until al dente. Drain well and set aside.
⏱️ 12 min - 2
While the pasta cooks, clean the cremini mushrooms and slice them. Heat olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
⏱️ 3 min - 3
Add the sliced mushrooms to the hot skillet. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, for 5-7 minutes until they are browned and tender, releasing their moisture. Remove mushrooms from the skillet and set aside.
⏱️ 7 min - 4
Reduce heat to medium. In the same skillet (do not clean), melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the whole milk until smooth. Bring the mixture to a gentle simmer, stirring frequently, until it begins to thicken. Reduce heat to low.
⏱️ 5 min - 6
Add the softened cream cheese, shredded sharp cheddar, shredded Monterey Jack, grated Parmesan, garlic powder, onion powder, red pepper flakes, 1/2 teaspoon black pepper, and 1/4 teaspoon salt to the sauce. Stir continuously until all the cheeses are melted and the sauce is smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 7 min - 7
Add the cooked conchiglie pasta and sautéed mushrooms to the cheese sauce. Gently toss everything together until the pasta and mushrooms are thoroughly coated in the creamy sauce.
⏱️ 2 min - 8
Serve immediately, garnished with fresh chopped parsley.
⏱️ 1 min