Homemade Bacon Shells and Cheese
This easy stovetop Bacon Shells and Cheese recipe is what boxed mac and cheese can only aspire to be. This recipe comes together quickly, and the end result is the creamiest, cheesiest shells and cheese recipe ever.
Ingredients
- 6 strips bacon diced
- 1/2 yellow onion diced
- 8 oz canned diced green chilies
- 1 jalapeño diced
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 1/2 cups half and half
- 16 oz Velveeta cubed
- 1/2 cup pasta water
Instructions
- Cook the pasta. Bring a pot of salted water to a boil and add the pasta. Cook to al dente, according to package instructions. Reserve 1/2 cup pasta water and drain the pasta.
- Crisp the bacon. While the water is coming to a boil, add the bacon to a large skillet or braiser over low heat and cook until crispy and the fat has rendered. Use a slotted spoon to transfer the bacon to a small bowl and set aside.
- Sauté the aromatics. Add the diced onion, green chilies, jalapeño, and spices to the skillet and increase the heat to medium. Sauté for 3-4 minutes until the onions are soft.
- Make the sauce. Add the half and half to the skillet and stir well to combine. Bring to a very gentle simmer, reduce the heat, and then stir in the Velveeta until melted. Add the cooked pasta and pasta water to the skillet along with the crispy bacon.
- Finish. Stir until the pasta is well coated in the sauce and cook for 3-4 minutes, until the sauce is thick. Serve hot.
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