INGREDIENTS
1
box (13.25oz) of rotini, shell or macaroni pasta
4
TB butter
4 cups
shredded cheese (I used a Colby-Jack blend, but Cheddar would work great too)
4 oz
cream cheese, at room temperature, cubed
1 1/2 cups
milk
12 oz
evaporated milk
1/4 cup
sour cream
1/2 tsp
salt
1/2 tsp
pepper
1/2 tsp
paprika