Creamy Stove Top Shells & Cheese

I grew up on boxed macaroni & cheese.  Specifically, the blue boxed one with powdered cheese.  I just loved the stuff!  Now that I'm an adult, I still love macaroni & cheese but not the powdered cheese so much.  I make lots of different versions of macaroni & cheese some are baked, some aren't.  But this is my classic, cheesy stove top version- a throw back to my childhood favorite.  It's super creamy and a cinch to make!
1 lb box Medium Shell Pasta
2 tbsp Butter
2 tbsp All Purpose Flour
1 tsp Dijon Mustard
1 1/2 cups Milk
1 cup Heavy Cream
1 cup White American Cheese
2 cups Sharp Cheddar Cheese
Salt & Pepper

In a large chefs pan or sauce pan, melt the butter over low-medium heat.
 When the butter is melted, sprinkle in the flour.  Whisk or stir to incorporate the flour & butter.
 When the flour is completely incorporated, add the dijon mustard.  I know, I sounds odd.  And to be completely honest, this is something new that I do.  But trust me, it adds a sharpness to the cheese flavor that no one would ever guess was mustard!! 
 Stir to incorporate the mustard.
 Then whisk or stir in the milk & cream.  You could also use half & half here!!
 Slowly start adding in the cheese, a little at a time, stirring to melt & incorporate fully before each addition. 
 While you are making the cheese sauce, bring a large pot of water to a boil & cook the shells.  Slightly under cook the pasta, you will be adding them to the cheese later.  And make sure that you season the water well with salt!
 Drain the shells well in a colander & add to the cheese sauce.  Stir well to coat.
 I sprinkled a little extra cheddar on the top to plate. 
 Serve with a simple green salad & you've got a super quick & easy meal the whole family will love! 
Creamy, dreamy, cheesy shells!!
This recipe serves 4-6 people.