4oz grated sharp Vermont white cheddar cheese (use more cheddar and less American if it’s mild cheddar)
4oz white American cheese, crumbled
pinch of salt
pinch of white pepper
Boil pasta shells until just cooked and tender. Drain.
In a microwave safe cup or bowl, microwave on high 5 TB butter with 4 TB flour for 2 minutes, stopping halfway to whisk. Whisk again when the roux is done after the second minute.
Mix 1 cup milk and 1 cup heavy cream together. Pour mixture into the roux very slowly, whisking all the time.
Microwave mixture 1 minute at a time, stirring between minutes until the sauce becomes thick and creamy. (should take between 4 and 6 minutes)
While sauce is hot, add grated cheddar and American cheese in small handfuls while stirring to melt all cheese into the sauce. If all of the cheese does not melt completely, you can heat the whole mixture up a little bit and keep stirring.
The sauce should be liquid-y (is that a word?) and creamy, and have a taste that is not too sharp. You want to taste the cheddar but not have it be overpowering.
Season sauce with a pinch of white pepper and a pinch of salt. Mix pasta shells and sauce together in serving dish.