Ingredients
16 oz. pkg. medium pasta shells
½ c. butter, cubed
½ c. white unbleached all-purpose flour
½ t. onion powder
½ t. ground chipotle pepper
½ t. pepper
¼ t. salt
4 c. milk
2 c. shredded sharp white cheddar cheese
2 c. shredded Manchego cheese
Instructions
In a 6 qt. stock pot, cook pasta according to package directions. Drain in colander and let sit while preparing the sauce.
In the same stock pot, melt butter over medium-low heat. Using a wire whisk, stir in flour and seasonings until smooth. Gradually whisk in milk. Bring sauce to a boil, stirring constantly. Cook and stir until thickened (6-8 minutes).
Remove from heat; stir in cheeses until melted.
Add pasta back into the pot and toss to coat.
NOTE: Serves 8