Wednesday, April 12, 2017
- Pour four cups of milk into a large pot. Set the stove to a medium heat
- Empty the entire box of small shells pasta into the milk while it’s heating on the stove.
- Cook pasta until tender. Stir to avoid sticking. DO NOT drain the milk.
- Reduce heat and stir until milk reaches a consistency of heavy cream. Add two tablespoons of butter.
- Add 8 oz of mild cheddar cheese, 3 oz of cream cheese and 3 oz of mozzarella. Stir until melted.
- Refrigerate leftovers.