This homemade mac and cheese recipe is a twist on the classic Velveeta Shells and Cheese.
- 1 pound pasta shells
- 4 ounces cream cheese
- 1/2 cup evaporated milk
- 2 cups cheddar cheese
- salt, to taste
- Cook pasta according to package directions in a large pot of boiling, salted water. Once cooked, drain and return to the pot over low...
- Get the full instructions at Savory Experiments