- 1 – 1lb box medium shells
- 1 stick butter or margarine
- 1 – 3-4 C bag of Colby Jack shredded cheese
- 1 – 2 C bag of Asiago/Parmesan blend shredded cheese
- pepper to taste
Boil pasta according to the directions on the box. When tender, drain and set aside in strainer. In pot that you cooked the pasta in, melt butter or margarine completely. Add about 1 -2 cup of milk, depending on how thick you want your sauce. Bring to a slight boil. Add cheese a handful at a time, one of each and let melt thoroughly before adding more. Add until cheese sauce is desired consistency. Add more milk if it gets too thick. Sprinkle pepper into pot to taste and stir in completely. Add pasta to cheese mixture and blend through completely. Sprinkle with Asiago/Parmesan blend cheese before serving, if desired. Makes about 6 servings.
To reheat, just add a little milk to losen up the cheese and stir.