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Melt the butter in a large saucepan or skillet over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Once the cream is simmering, reduce the heat to low. Add the seasonings, shredded white cheddar cheese, and shredded orange cheddar cheese.

Whisk the sauce continuously until the cheese is completely melted and the sauce is smooth and thick.

Add the cooked elbow macaroni to the cheese sauce and stir until the macaroni is thoroughly coated.

Using a small scoop or spoon, carefully stuff each cooked jumbo shell pasta with the mac and cheese mixture.

Arrange the stuffed shells on a serving platter. Optionally, pour additional cheese sauce over the stuffed shells before serving.


Melt the butter in a large saucepan or skillet over medium heat.

Add the minced garlic to the melted butter and sauté for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.

Once the cream is simmering, reduce the heat to low. Add the seasonings, shredded white cheddar cheese, and shredded orange cheddar cheese.

Whisk the sauce continuously until the cheese is completely melted and the sauce is smooth and thick.

Add the cooked elbow macaroni to the cheese sauce and stir until the macaroni is thoroughly coated.

Using a small scoop or spoon, carefully stuff each cooked jumbo shell pasta with the mac and cheese mixture.

Arrange the stuffed shells on a serving platter. Optionally, pour additional cheese sauce over the stuffed shells before serving.
