Four-Cheese Shells Bake
Creamy and delicious, this filling past bake features four different types of cheese.


You can thank Wisconsin for the delicious cheeses used in this dish, as they rank No. 1 in the nation for cheese production.


  • 6 tablespoons butter
  • 6 tablespoons flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg
  • 4 cups milk
  • ½ cup Swiss cheese
  • ½ cup white cheddar
  • ½ cup Havarti cheese
  • ½ cup Parmesan cheese
  • 10 ounces (1 bag) mixed greens
  • 1 pound pasta shells (or other favorite short pasta, such as macaroni or penne), cooked al dente
  • 2 cups Panko breadcrumbs
  • 4 teaspoons butter, melted
  • 1 teaspoon garlic powder
READ ALSO:  Watermelon Blackberry Martini


  1. Heat oven to 400 degrees.
  2. In a medium saucepan, stir together butter, flour, salt, pepper and nutmeg until flour is bubbly and begins to turn golden. Whisk in milk until mixture is thickened. Stir in cheeses until velvety smooth.
  3. Place greens in bottom of a lightly greased 9-by-13-inch casserole dish. Place cooked pasta on top. Pour cheese sauce evenly over all.
  4. Toss breadcrumbs with butter and garlic powder until well coated. Spoon over top of the cheese sauce.
  5. Bake for about 15 to 20 minutes, until golden and bubbly.