Ingredients:

  • 1 lb (454g) Medium Pasta Shells
  • 4 quarts (3.8L) Water
  • 2 tbsp (34g) Kosher Salt
  • 8 oz (226g) Velveeta Cheese, cut into 1/2-inch cubes
  • 1/4 cup (60ml) Whole Milk
  • 2 tbsp (28g) Unsalted Butter
  • 1/4 tsp (1g) Smoked Paprika
  • 1/4 tsp (1g) Garlic Powder

Instructions:

  1. Bring 4 quarts (3.8L) of water to a rolling boil in a large pot.
  2. Add 2 tbsp (34g) of Kosher salt to the water until it looks like clear, bubbling sea water.
  3. Pour in 1 lb (454g) of medium pasta shells.
  4. Boil for 8 to 10 minutes until the pasta is tender but still has a slight bite.
  5. Drain the pasta in a colander, but do not rinse it.
  6. In the same pot (now empty), add 1/4 cup (60ml) of whole milk and 2 tbsp (28g) of unsalted butter over low heat.
  7. Add 8 oz (226g) of cubed Velveeta, 1/4 tsp (1g) of garlic powder, and 1/4 tsp (1g) of smoked paprika.
  8. Stir constantly until the mixture becomes a smooth, velvety orange liquid.
  9. Fold the cooked shells back into the pot.
  10. Toss gently for 1 minute until the sauce thickens and clings to every shell.