Aunt Lou here.
It had been a rough week…actually a rough couple of weeks…around here. We had a loved one fall terribly ill and then pass away. So, of course, we also had a viewing and funeral to attend…and if you have ever tried to do that with a 3-yr-old and 1-yr-old in tow, you know how exhausting that is. We have also had family in for over a week staying with us (don’t get me wrong, they were the perfect house guests, and I know we will miss them now that they have left, but my momma raised me right…when you have guests, you take care of them!). And now Ryder is sick. So that being said, I felt like treating myself. And that is how this Cheese Lover’s Crock Pot Shells recipe has come to you!
When I told some people about this recipe, I got some raised eyebrows when I mentioned muenster cheese. I had to get it from the deli at Jay-C and shred it myself. If you do this, you will only need about an inch and a half block off of the big block of cheese. They will just cut it for you at the deli if you ask. (If you have never heard of it, it is the white cheese with the orange rind in the pic above. I found it in my middle-of-nowhere town, so I assume it is pretty much available just about anywhere! Just in case I am wrong, I looked up substitutes, it looks like most people agree that you can use Havarti or Monterey Jack if you can’t find muenster.)
Cheese Lover’s Crock Pot Shells
I knew I wanted to throw together five cheeses for these yummy Cheese Lover’s Crock Pot Shells…because I always hear of 5 cheese this and 5 cheese that, so I thought I’d follow that line of thinking with this recipe. I picked out some of my favorites…mild cheddar, colby, parmesan, mozzarella and muenster. Sound like a crazy combo? Give it a try. It isn’t ooey, gooey creamy. Think yummy texture of mac and cheese in a fancy restaurant. Just what this mama needed.
Now I know as soon as you take a glimpse at the recipe that you are going to gasp and say, “That is a LOT of cheese!” Yes, yes it is. However, I made this recipe twice. I LOVED the flavor the first time, but there just wasn’t enough cheese to get to all of the shells. So I decided to make it again and take it to my small group. With all the cheese that is in the recipe, it is AH-MAZING! Just give a try. I know you will love it as much as my small group did!
- 16 oz pasta shells cooked according to directions on box
- 1 c shredded Colby cheese a generous cup
- 2 c shredded mild cheddar
- 2 c fresh grated parmesan
- 2 c shredded mozzarella
- 2 c shredded muenster
- 1/3 c milk
- In a large bowl, mix all your cheeses together
- Place your cooked pasta shells in your crock pot
- Pour in 2/3 of your cheese mixture and mix well
- Top with remaining cheese mixture
- Pour your milk evenly across the top
- Cover and cook on high for 1-2 hours until your cheese is melted and the edges are golden
Slow Cooker Recommendation
My Casserole Crock Pot was perfect for these Cheese Lover’s Crock Pot Shells. I love how the top “bakes” up, so it spread them out so that there was more “top” to enjoy. If you do not have one yet or it is otherwise engaged, I would use a 5-6 quart slow cooker.