Homemade Shells & Cheese

My friends! We are making one of my favorite childhood meals… slightly elevated.
My mom always made Shake & Bake pork chops, boxed shells & cheese, canned green beans, salad, garlic toast and a dessert.
I remember always being excited for this meal!
It’s good at all temperatures. It’s not spicy. It kid friendly.

Will I still eat the boxes shells? Sure.
Would I prefer this homemade version? YES!
I hope you enjoy it as much as I do.

Homemade Shells & Cheese
Ingredients:

16ounces medium shell pasta
¼ cup salted butter
¼ cup all-purpose flour
2 cups whole milk or half-and-half
½ teaspoon kosher salt, plus more to taste
1/2 tsp ground black pepper, plus more to taste
1 1/2 cups sharp cheddar cheese, grated
4 ounces Velveeta cheese, cubed
½ cup Parmesan cheese, finely grated
½ cup sour cream, at room temperature
¼ teaspoon ground mustard
1/2 teaspoon garlic powder

Directions:
Cook pasta shells in a large pot of salted boiling water according to package directions. Drain and set aside.
In a large skillet or Dutch oven, melt ¼ cup of butter over medium-high heat. Add flour; cook, stirring until the mixture is golden brown, about 2 minutes.
Gradually whisk in the milk, salt and pepper. Reduce heat to medium; whisk continually until the mixture bubbles and thickens slightly, about 4-5 minutes.
Remove from the heat; gradually whisk in the cheddar, Velveeta, Parmesan, sour cream, ground mustard, and garlic powder until the cheese is melted and smooth. Taste and season with additional salt and pepper, if desired.
Add cooked pasta; stir to coat.