What You'll Need:
- 1 pound pasta shells
- 2 tbsp. butter
- 1 1/3 tbsp. cornstarch
- 2 cups beef broth
- 2 1/2 cups cheese trio (pepper jack, swiss, cheddar), cubed
- Fresh cracked pepper
- 1 tsp. onion powder
- 1 cup cooked ham, diced
1. Start by bringing a pot of salted water to a boil. Cook pasta shells according to package directions.
2. Meanwhile, in a saucepan, whisk butter and cornstarch until incorporated and lumps are gone. Pour in beef broth and whisk to incorporate. When the mix starts to thicken slightly, add the cheese in small increments, whisking as you add. When cheese has melted through, stir in pepper, onion powder, and ham. Simmer on low for 10-15 minutes until flavors marry.
3. When the pasta is al dente, drain completely. Return to the hot pot and pour the ham and cheese sauce over. Stir well to incorporate. Transfer to a pyrex dish and let rest for about five minutes. Sprinkle with a little extra cheddar cheese and cracked pepper. Enjoy!