---
title: "Chilean Caracoquesos — Homemade Shell Pasta with Cheese Sauce"
description: "Versión en Español. Caracoquesos are a comforting, homemade dish, especially popular with kids in Chilean households, made by boiling shell-shaped pasta (conchiglie) and coating it in a creamy cheese..."
url: https://www.chileanfoodrecipes.com/chilean-caracoquesos-shell-pasta-cheese-recipe/
date: 2026-09-21
modified: 2026-09-21
author: "Carlos Uhart M."
image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-shell-pasta-cheese-caracoquesos-1.jpg
categories: ["Main Dishes"]
type: post
lang: en
---

# Chilean Caracoquesos — Homemade Shell Pasta with Cheese Sauce

[Versión en Español](https://comidaschilenas.com/receta-de-caracoquesos-caseros-chilenos/)

![A plate of caracoquesos, shell-shaped pasta covered in a creamy melted cheese sauce.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-shell-pasta-cheese-caracoquesos-1.jpg)*Chilean shell pasta with cheese*

Caracoquesos are a comforting, homemade dish, especially popular with kids in Chilean households, made by boiling shell-shaped pasta (conchiglie) and coating it in a creamy cheese sauce.

They stand out for their silky texture and the way the shell shape traps the sauce inside each piece, making them a quick, inexpensive, and satisfying meal for any weeknight.

## How to Make Chilean Caracoquesos?

Caracoquesos come together with shell pasta boiled until al dente and a simple stovetop cheese sauce built from butter, flour, milk, and melted cheese, ready in about 20 minutes.

## Nutritional Information

Each serving of caracoquesos contains approximately 710 kcal, 30 g of protein, 29 g of fat (17 g saturated), 82 g of carbohydrates, 4 g of fiber, 5 g of sugars, 60 mg of cholesterol, and 810 mg of sodium. (*)

(*) Values may vary depending on ingredients and portion sizes.

## Homemade Caracoquesos Recipe

**Prep time:** 20 minutes

**Cook time:** 15 minutes

**Servings:** 4 people

### Ingredients

- 400 g shell pasta (conchiglie)
- 400 ml whole milk
- 200 g Parmesan cheese
- 2 tablespoons flour
- 2 tablespoons butter
- Sunflower oil
- Fine salt
- Black pepper

### Instructions

1. Fill a large pot about 3/4 full with water, add a teaspoon of salt and a splash of oil, bring to a boil over high heat. Add the pasta and gently stir a few seconds with a wooden spoon.

![Dry shell-shaped pasta (conchiglie) in a bowl, ready for boiling.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/dry-shell-pasta-conchiglie-caracoquesos-1.jpg)*Dry shell pasta*

1. Bring back to a boil and from that point keep cooking for the time indicated on the package, check for doneness, and drain carefully. In a small pot, melt the butter over medium heat, stir in the flour, and mix until you get a smooth, lump-free paste.

![Whole milk being poured to build the cheese sauce base.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/whole-milk-cheese-sauce-caracoquesos-1.jpg)*Whole milk*

1. Add the milk little by little while stirring constantly until fully combined, raise the heat slightly, bring to a boil, and add the chopped or grated cheese, stirring gently until fully melted and the sauce is lightly thickened. Taste and adjust salt and pepper if needed.

![Grated Parmesan cheese on a wooden board, one of the ideal cheeses for the sauce.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/grated-parmesan-cheese-caracoquesos.jpg)*Grated Parmesan cheese*

1. Pour the cheese sauce over the freshly drained pasta and toss gently with a wooden spoon. Serve the caracoquesos right away, on their own or alongside a beef steak or a grilled chicken breast. If reheating leftovers, add a splash of milk or cream to loosen the sauce.

## Additional Tips

### Adjust the Sauce Thickness to Taste

If you want a thinner sauce, add a little more milk or a splash of cream. For a thicker sauce, cook it for a couple more minutes to reduce.

### Boost the Flavor With Spices

For a deeper flavor, grate a bit of fresh nutmeg into the sauce. A touch of garlic powder or onion powder also adds an extra layer of flavor.

### Combine Cheeses for a More Complex Sauce

Mixing melty cheeses like Parmesan, cheddar, gouda, or mozzarella gives a creamier texture and a more layered flavor than using just one type.

| Substitution | Use instead of | Effect |
| --- | --- | --- |
| Elbow macaroni or any short pasta | Shell pasta | Similar result, less sauce trapped inside |
| Skim or plant-based milk | Whole milk | Lighter, less rich sauce |
| Olive oil | Butter | Lighter roux, slightly different flavor |
| Grilled chicken or crispy bacon | Plain pasta | Heartier, protein-added main dish |

## Frequently Asked Questions (FAQs)

### 1. What’s the best cheese for caracoquesos?

Cheeses that melt easily and add flavor work best, like Parmesan, cheddar, gouda, or mozzarella. You can combine them for a creamier texture and more complex flavor.

### 2. How do I keep the cheese sauce from getting lumpy?

For a smooth, lump-free sauce, add the milk little by little while stirring constantly. Keep the heat on medium-low and keep whisking so the mixture stays even.

### 3. What other ingredients can I add to this recipe?

Caracoquesos are very versatile. You can add proteins like grilled chicken, ground beef, crispy bacon, or sausage, or vegetables like broccoli, peas, or spinach.

### 4. Can I make a healthier version?

Yes. Use skim or plant-based milk, and swap the butter for a bit of olive oil. For extra nutrients, add vegetables like broccoli or carrots to the pasta water.

## What Is Shell Pasta?

Shell pasta, also known as conchiglie, originated in Italy, where its distinctive shape mimics small snail shells or seashells; it’s especially popular for how well it holds sauce inside each piece.

## History of Caracoquesos in Chile

Caracoquesos are something like a Chilean take on American mac and cheese, and packaged versions with pasta and dehydrated cheese, to which butter and milk are added during preparation, are widely available today.

## Did You Know?

The shell shape of conchiglie isn’t just decorative, it’s functional: the curved interior is specifically designed to cradle thick sauces, which is why it’s a favorite pasta shape for cheese-based dishes across many cuisines.

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- [Chilean Tuna and Avocado Tartare](https://www.chileanfoodrecipes.com/chilean-tuna-and-avocado-tartare-recipe/)
- [Chilean Pumpkin Cream Soup](https://www.chileanfoodrecipes.com/chilean-pumpkin-cream-soup-recipe/)
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