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Halloween Shells and Cheese

A fun dish for Halloween. Take away the pumpkins and Shells and Cheese can be made any time of year. This recipe uses shells instead of macaroni because the shells are almost like cups that capture more of the sauce, making this dish extra cheesy and delicious. The sauce uses three different kinds of cheese to create a velvety texture that works perfectly with the pasta. Made in 30 minutes, this recipe is easy and quick to whip up!

Halloween Shells and Cheese

Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Main Course, Snack
Cuisine American
Servings 6


  • 1 box pasta shells
  • 1/2 stick butter
  • 2 tbsp arrowroot flour/ all purpose flour
  • 1 cup milk I used oat milk in the recipe. Any type of milk can be used
  • 1 package shredded sharp cheddar cheese
  • 6 oz mascarpone cheese
  • 14 cup gruyere cheese
  • salt/pepper for taste


  • Cook your pasta. Follow the directions on the box. 
  • Place a medium sauce pot over medium heat. Add butter and melt. Once fully melted add arrowroot flour stirring with a wooden spoon to combine. Once a paste (roux) has ben achieved slowly add your milk, stirring as you go to prevent lumps. You can use a whisk during this process to ensure the mixture is smooth. 
  • Bring the mixture to a boil over medium heat and allow the sauce to thicken a bit, but not too much. Next, add your cheeses. Continue stirring to combine all of the ingredients. Check the consistency. If the sauce becomes too thick you can add a touch more milk. Be sure to not to add too much so the sauce doesn’t become watery.
  • Once desired consistency has been achieved add salt/pepper for taste. 
  • When pasta is done cooking pour pasta into a colander and drain the water. Place cooked pasta into the cheese sauce. Mix well to make sure all of the sauce is covering your pasta. 
  • Plate and serve hot!


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