If you are a big cheese lover like me, it’s quite possible that you absolutely love queso and adore Mac and Cheese! Who doesn’t? Ooey gooey melted cheese with Mexican flavors and cheesy creamy pasta?! Yum! Now what happens when you combine the two…. an explosion of deliciousness!
As with most recipes, there are many versions of Queso & Shells out there. My version involves melted fresh shredded cheese and a spicy, zesty flavor. You can always reduce the spice if you prefer. Regardless, this recipe is really easy to make and definitely hits the spot!
Also, I used Banza Chickpea Pasta Shells. All the deliciousness with half the guilt? Yes please!
Note: This post is not sponsored by Banza. However, they did send me some samples of their chickpea pasta to try. As a result, this is one of the recipes that I came up with!
Queso & Shells
Cuisine: Italian, Mexican, Fusion4
servings15
minutes20
minutes600
kcalA “Mexican Mac & Cheese” recipe that involves Shell Pasta smothered with Queso, Veggies, and Mexican flavors
Ingredients
One 8 oz box Banza shell pasta (cooked per package instructions)
2 tbsp olive oil
2 cloves garlic (minced/ crushed)
1 small jalapeño (slice half into thin circles and finely mince the other half)
1 small bell pepper (finely diced – I used half an orange pepper and half a green pepper )
1/2 tsp paprika
1/2 tsp cumin powder
Salt to taste
2 tbsp cornstarch
1/4 cup cream (I used Dairy Pure heavy whipping cream)
2 tbsp butter (I used unsalted sweet cream butter)
1/2 cup milk (I used 2% milk)
1/2 tsp garlic powder
1 cup total grated/shredded Queso cheese
Instructions
- Cook 1 box ( 8 oz) of Banza Chickpea Pasta Shells per package directions. Drain the water and keep aside.
- Cook Veggies
- Heat 2 tbsp olive oil in a cast iron skillet at a medium flame.
- Add 2 cloves garlic (minced/ crushed). Sauté till aromatic.
- Add finely minced jalapeño. Sauté for a few minutes.
- Then, add 1 small bell pepper (finely diced).
- Cook covered for a few minutes until the peppers are cooked.
- Next, add 1/2 tsp paprika, 1/2 tsp cumin powder, and salt to taste. Sauté for a few minutes and then turn off the flame. Transfer the veggies to a plate.
- Make Queso
- In a bowl, combine 2 tbsp cornstarch with 1/4 cup cream. Whisk smooth and keep aside.
- In the same skillet you used to cook the veggies, heat 2 tbsp of butter at a medium flame.
- Once the butter melts, add the whisked cornstarch/cream mixture.
- Also add 1/2 cup milk and 1/2 tsp garlic powder. Stir for a minute.
- Then, stir in 3/4 cup of grated/shredded Queso cheese. Let the sauce simmer for a bit until it starts to bubble.
- Now, add the cooked shells. Mix well and make sure that all of the pasta is covered in cheese sauce.
- Then, add in the veggie mixture.
- Add more salt, if required. Mix well.
- Take off flame. Top with a 1/4 cup grated/shredded Queso cheese and thinly sliced jalapeños circles.
- Broil in an oven at a “low” setting for 3 minutes (or till the cheese on top melts and bubbles slightly). Take out of the oven and enjoy hot! 🙂
Notes
- I used Banza Chickpea Pasta Shells for this pasta. You could use any brand of Shell pasta that you prefer! This recipe could also be made with traditional macaroni pasta or any other small pasta.
- I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
- This is a fun fusion recipe that I came up with. I hope you love it!
- Vegan Option: This is a very cheesy recipe! But, you can use Vegan Cheese, Dairy-Free Milk, and Dairy-Free Cream. Also, you could use oil instead of butter.
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
