READY IN: 1hr 10mins


  • one pound pasta medium pasta shell
  • 8ouncescream cheese
  • 4ouncesAmerican cheese
  • 8ouncessharp cheddar cheese
  • 6ouncesgruyere cheese
  • 8ouncescolby-monterey jack cheese (or any good melting cheese)
  • 4cupshalf-and-half
  • 1cupwater
  • salt
  • pepper

    Serving Size: 1 (271) g

    Servings Per Recipe:8

    Calories: 610.1

    Calories from Fat 468 g 77 %

    Total Fat 52 g 80 %

    Saturated Fat 31.8 g 158 %

    Cholesterol 163.7 mg 54 %

    Sodium 680.1 mg 28 %

    Total Carbohydrate8.2 g 2 %

    Dietary Fiber 0 g 0 %

    Sugars 1.5 g 5 %

    Protein 28.4 g 56 %


  • Preheat oven to 375 degrees F.
  • Grate cheddar cheese and gruyere, then combine in a bowl. Take the time to grate your own cheese, it’s the only prep for the whole recipe. Pre shredded cheeses will affect the texture.
  • Grate colby jack cheese and set aside in a separate bowl. This will be your topping.
  • To the center of a 9×13 baking dish (preferably broiler safe), add the block of cream cheese and American cheese.
  • Pour dry, uncooked pasta evenly around the cream cheese and American cheese.
  • Cover pasta with half and half and water. Sprinkle with a few generous pinches of salt and fresh ground black pepper. Stir to combine, with disputing the cheeses in the center.
  • Add uncovered baking dish to oven and bake for 30 minutes.
  • After 30 minutes, remove the dish from oven and stir to combine. It will look a little weird at this point, its okay. Trust the process.
  • Add dish back into the oven and bake for an additional 10 minutes.
  • Remove from oven again, this time stirring in the cheddar and gruyere. I prefer to add these cheese later on in the process to prevent them from overheating and tasting grainy. Return to oven for an additional 10 minutes.
  • Remove from oven, stirring to combine. At this point, the pasta should be almost fully cooked. Taste for additional seasoning at this point as well. It should look like a creamy stove top mac and cheese by this point.
  • Top the dish with the remaining colby jack cheese, but do not stir. This will create a crispy, gooey and bubbly cheese topping.
  • Bake for an additional 10 minutes until the top is nicely browned. If not, you can throw under the broiler for a minute or two.
  • Serve immediately!
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