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Shells and cheese

Two cups of pasta shells
Half a cup of havarti-dill cheese, grated
Quarter of a cup of parmesan cheese – grated or shredded
Knob of butter
Splash of milk
seasoned salt to taste

Boil the pasta per the package directions. Make it “al dente.” Take the pot off the heat. Pour the pasta into a colander. Put the butter (slice it up to make it melt faster) into the pot. Put the pasta back into the pot. Put the cheese into the pot. Stir. Add milk to get the consistency you want –but add it slowly. You can always add more but you can’t undo it if you have too much. Do this all quickly – you are working with the heat of the pasta, not the stovetop.

Serve immediately. Makes four servings.

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