Homestyle Shells and Cheese.
In a large saucepan melt 1/4 cup butter (4 Tbsp.)
Whisking constantly, slowly whisk in 1/3 cup flour and continue to whisk on medium heat for 3 minutes.
Whisk in 3 cups Oberweis milk (we used low fat to be a bit healthier), raising heat to high for just a minute at the start, then lowering to medium to finish cooking, stirring several times a minute.
Stir in two packages of cheese (reserving about 1/3 to 1/2 cup to sprinkle on the top)
1 package of Oberweis mild cheddar
1 package of Oberseis sharp cheddar (available from Overweis home delivery).
(about two cups of cheese if you want to use pre-shredded, but using block cheese brings the flavor up to a whole new level).
1/4 tsp dried sage
1/4 Penzey's roasted garlic powder
1/8 teaspoon crushed red pepper
A dash of Scoville Brothers Cowboy Crooner (from Indiana) or your favorite hot sauce
Several shakes of black pepper
A couple shakes of Braggs all-purpose seasoning (no salt) or your favorite low sodium all-purpose seasoning.
Continue heating cheddar sauce on low stirring occasionally until cheese is melted while you cook pasta.
Cook 8-12 ounces of dried shells (depending on how "saucy" you wish it) six minutes then rinse in a colander in cold water to stop the cooking (you want them a bit firm as they will finish cooking in the oven.)
Place cooked and drained pasta in a 13 x 9-inch pan, Pour cheese sauce over, stirm and sprinkle with remaining cheese.
Cook in pre-heated 350 F. oven for 30-35 minutes until edges are just starting to brown. Do not overcook.