Hopefully, by now you know how much I love pasta and cheese. These creamy garlic parmesan shells are a little twist on a mac and cheese recipe and are the perfect side dish for your summer grilling adventures.
I use a simple white sauce and add parmesan and plenty of garlic. I love a mixture of chicken broth and milk for this recipe because it’s creamy, but not overly rich. Keep reading for the step-by-step instructions to make this delicious creamy pasta.
Creamy Garlic Parmesan Shells Ingredients
12 oz. shell pasta – cooked and drained
2 Tablespoons butter
2 cloves garlic – minced
2 Tablespoons flour
1 cup milk
1 cup low sodium chicken broth
3/4 cup Parmesan cheese – grated
1 teaspoon dried Italian seasoning
1/4 teaspoon Black pepper
Salt if desired
Garlic Parmesan Shells Recipe
Start by cooking and draining your pasta according to the package directions.
In the same pan you boiled your pasta, melt 2 tablespoons of butter. We’re going to be making a roux! Once the butter has melted, add in your chopped garlic and let it cook for about 30 seconds, until it’s fragrant.
Add your flour and stir until smooth and bubbly.
Slowly pour in your chicken broth and milk. Whisk until everything is smooth.
Keep on medium heat, just below a boil and whisk frequently until it’s thick enough to coat your spoon.
Add in your Parmesan cheese.
Sprinkle in your oregano and black pepper and taste to see if salt is needed. The cheese and chicken broth can be pretty salty, so give it a taste just to be sure!
Add your noodles back to the pan and stir and serve.
What is a Roux?
A roux is a combination of fat and flour used to thicken sauces and gravies. Normally, you add equal parts fat (many times butter) and flour and then cook until the desired brownness. For white sauces, you only cook until the flour taste is gone, about 2-3 minutes. For gravies, you’ll cook closer to 6-7 minutes until the roux starts to brown to give you the deep golden color. To read more about how to make a roux, see my Cooking 101: How to Make a Roux post.
Can You Use Other Pasta Shapes?
Absolutely! I think this is delicious with the shells because they soak up all that creamy sauce, but you could also use other types of pasta. This would even be delicious as a sauce with gnocchi. Any of the following pasta shapes are my favorite.
- Farfalle
- Rotini
- Orecchiette
- Cavatelli
- Gemelli
- Cavatappi
Cheedar Cheeseburger Shells
As a little bonus recipe for you, here is another twist that I make using this recipe. Instead of the parmesan, use cheddar cheese. I use mild cheddar because my girls like it more. Once the pasta is all doused in the creamy cheese sauce, add 1 pound of cooked ground beef. This is a super tasty homemade Hamburger Helper-style meal that my kids absolutely love.
Creamy Garlic Parmesan Shells
These creamy garlic parmesan shells are a perfect side dish for a summer grilled steak, chicken, or pork chop.
- 12 oz shell pasta
- 2 tablespoons butter
- 2 cloves garlic (minced)
- 2 tablespoons flour
- 1 cup milk
- 1 cup low sodium chicken broth
- 3/4 cup parmesan cheese (grated)
- 1 teaspoon italian seasoning
- 1/4 teaspoon black pepper
- Salt to taste
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Cook and drain your pasta according to the package directions.
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In the same pan you boiled your pasta, melt 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds.
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Add your flour and stir until smooth and bubbly. Cook for 2-3 minutes but don't let it brown.
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Slowly pour in your chicken broth and milk. Whisk until everything is smooth.
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Keep on medium heat, at a simmer, and whisk frequently until it’s thick enough to coat your spoon.
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Sprinkle in your italian seasoning and black pepper and taste to see if salt is needed. The cheese and chicken broth can be pretty salty, so give it a taste just to be sure!
