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Stovetop Goat Cheese Shells and Cheese

4.5 from 6 votes
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  • 2 cups pasta shells
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 12 ounces goat cheese, chevre
  • 4 ounces freshly grated pecorino romano cheese
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon garlic powder
  • freshly snipped chives

garlic butter mushrooms

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 16 ounces mixed mushrooms, I like sliced cremini, shittake and oyster – but use what YOU like!
  • 4 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Bring a pot of salted water to a boil and cook the shells according to their directions, shaving a minute off the cook time.
  • Heat a large pot over medium heat and add butter. Once sizzling, whisk in the flour to create a roux. Cook for 2 to 3 minutes, until slightly golden and fragrant. Very slowly stream in the milk and the cream while whisking the entire time. Cook for 5 to 6 minutes, stirring, until slightly thickened. Reduce the heat to low and add the goat cheese in 2 batches, stirring after each addition. Since it’s a little thicker, it will take longer to melt so continue to stir for 5 minutes or so after each addition.
  • Stir in the pecorino cheese and continue to stir until melted. Stir in the white pepper and garlic power. Taste and season additionally is desired – this is where you can add a little salt if needed! I like a touch of smoked sea salt too.
  • Immediately stir in the cooked pasta shells. Stir to coat completely. Serve right away – topping with chives for some color if you’d like. I like to top the shells with the mushrooms, but you can also stir them right in!

garlic butter mushrooms

  • Heat a pot or skillet over medium-low heat and add the butter and oil. Stir in the mushrooms and cook until they are softened, about 6 to 8 minutes. Stir in the garlic and cook for another minute. Season with the salt and pepper and turn off the heat.

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