4 oz mozzarella cheese, shredded
4 oz colby jack cheese, shredded
4 oz cream cheese
1 lb cellentani pasta
1 tsp paprika
1 tsp ground mustard
1 tsp salt
1/2 tsp pepper
3 Tbl salted butter
3 Tbl flour
1 (12 oz) can evaporated milk
2 cups half and half
Directions
Preheat oven to 350
Shred cheese and divide in half
Boil pasta in salted water according to package directions for al dente
Drain and set aside
In a large skillet melt butter and stir seasonings
Add flour and whisk for 1 to 2 minutes
Whisk in evaporated milk and then add half and half once it begins to thicken
Stir in cream cheese and half the cheese mixture a handful at a time
Fold in cook pasta to the cheese sauce
Transfer half the pasta mixture into a 9x13 baking dish
Top with 1/2 of the remaining shredded cheese
Add the rest of the pasta mixture and top with remaining shredded cheese
Bake for 25 to 30 minutes
