Go Back

Homemade Bacon Shells and Cheese

This is what boxed mac and cheese wishes it could be - creamy, loaded with actual bacon, and ready in 30 minutes. I use Velveeta because it melts perfectly and doesn't get grainy like some other cheeses.
prep time15 minutes
cook time25 minutes
total time40 minutes
Print Recipe

Ingredients

Ingredients (~6 servings)

  • 12 oz medium shells pasta
  • 4 strips bacon, diced
  • 1/2 yellow onion, diced
  • 6 oz canned diced green chilies
  • 1 jalapeño, diced
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 cups half and half
  • 12 oz Velveeta, cubed
  • 1/2 cup pasta water

Instructions

  • Boil salted water and cook pasta shells al dente for 8-10 minutes.
  • Crisp bacon in skillet over low heat for 6-8 minutes; remove bacon, keep fat.
  • Reserve 1/2 cup pasta water before draining pasta.
  • Sauté onion, green chilies, jalapeño, paprika, and garlic powder in bacon fat for 3-4 minutes.
  • Add half and half, simmer gently.
  • Stir in Velveeta until melted and smooth.
  • Add pasta, reserved pasta water, and bacon to skillet.
  • Cook 3-4 minutes until sauce thickens.
  • Serve immediately.

Notes

Use low heat to prevent sauce from breaking. Stir frequently.