Shells with Cheese Sauce

Shells with Cheese Sauce
Serves 6

Use any size pasta shells (there are many) that you like. This dressed-up version of macaroni & cheese is an Italian food delight.


1 lb. dried shells (you pick the size)
1 & 1/2 Cups milk 1 & 1/2 Cups whipping cream 2 Cups shredded extra-sharp Cheddar cheese
1 Cup shredded Asiago or Romano cheese
1 Cup shredded jack cheese
4 ounces ham, cut into 1 inch cubes (have deli cut 1 piece an inch thick)
Salt, black pepper, and ground red pepper (cayenne, but go easy)
1 Cup fine dry bread crumbs


In a 6-8-quart pan, bring about 4 quarts water to a boil over high heat; stir in pasta (8 to 12 minutes depending on size).

Meanwhile, in a medium-size pan, bring milk and cream to a simmer over medium heat. Add all 3 cheeses and ham; stir until cheese is melted and smoothly blended into sauce. Season to taste with salt, black pepper, and red pepper(again, just a little).

Drain pasta well and transfer to a 9 x 13 inch baking dish. Pour cheese sauce over pasta and stir to mix well. Spread out evenly, then sprinkle with bread crumbs. Bake in a 350° oven until top is golden brown and sauce is bubbly (about 20 minutes).

Stand back when you place this delectable dish on the table or you might get run over by the hungry horde.