INGREDIENTS
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Serves: 4-6
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1/2 lb rotini shells (I used a tomato & spinach garden pasta)
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3 Tablespoons butter
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3 Tablespoons flour
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1 1/2 cup milk (I used 2%)
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salt & pepper, to taste
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pinch of red pepper flakes
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1 1/2 cup pepper jack, shredded
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1/2 cup mozzarella, shredded