shredded cheddar cheese until melted and the sauce is velvety. Taste and adjust seasoning with additional salt and black pepper if needed.
Let the creamy beef and shells rest for 3 to 5 minutes with the lid slightly ajar; this helps the sauce cling to the pasta and makes the dish feel extra hearty. Sprinkle with grated Parmesan and chopped fresh parsley, if using, and serve hot straight from the Dutch oven.
Variations & Tips
To lighten this dish up a bit, you can use half-and-half in place of some of the heavy cream (try 1 cup heavy cream and 1/2 cup half-and-half) and choose a leaner ground beef.
For extra veggies without extra pans, stir in 1 to 2 cups of frozen peas or mixed vegetables during the last 5 minutes of simmering, or sauté diced bell peppers
