Ingredients
Units Scale
- 1 16 oz package shell pasta
- 1 3/4 cups milk (I use 1% or 2%)
- 1 1/4 cups half and half
- 1/4 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground mustard
- 1/4 teaspoon dried chives
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- 1/4 cup shredded Swiss cheese
- 1/2 cup shredded Parmesan cheese (divided)
- 1/4 cup shredded Colby Jack cheese
- 1/4 cup shredded Muenster cheese
Instructions
- Preheat oven to 350 degrees. Spray 9 x 13 inch baking pan with cooking spray.
- Cook shells according to package directions for al dente. Drain. Set aside.
- Melt butter in a medium saucepan over medium-low heat. Stir in flour. Gradually stir in milk and half and half. Stir continuously over medium heat until mixture thickens. Lower heat. Stir in cheeses and seasoings. Mix until completely melted. Remove from heat. Stir in shells. Pour into prepared pan. Bake for 30-40 minutes or until hot and bubbly.