1 16 oz package of shells ( medium)
1 pint heavy whipping cream
1 stick of butter
1 lb pack of Velveeta
16 oz sharp Cheddar cheese
8 oz mild asiago cheese
16 oz shredded Monterey Jack cheese
16 oz American or Cream cheese
1 16 oz bag shredded cheddar for topping **** save for topping
Cook pasta according to directions on the box. Drain and place in a large greased baking dish.
In a large sauce pan on low, heat 1 pint heavy whipping cream, 1 stick of butter, and cut the 1 lb of Velveeta into chunks. Stir until melted, then add the sharp Cheddar, Asiago, Monterey Jack, and
Amerian cheese to the pot. Stirring constantly as this can scorch easily on the bottom.
Once all of those cheeses have been incorporated and melted pour this over pasta and stir to mix well.
The last bag of cheddar cheese is to be spinkled over the top.
Bake at 400 for 45 minutes or until just golden brown on edges.
This is a dish Harry only makes for large family gatherings. It's always a hit, and never any left.
