If it’s too thin, let it simmer uncovered for 2 to 3 more minutes, stirring frequently, until slightly reduced.
Turn off the heat. Stir in the remaining 1/2 cup 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
