INGREDIENTS
•
8 ounces Farfalle pasta, or any small shape 8 ounces ribeye 6 tablespoons butter, divided 1 red bell pepper 1 green bell pepper 1/2 sweet onion 2 tablespoons flour 1 cup milk 1/2 cup shredded Swiss cheese 1/2 cup shredded Monterey Jack cheese 1 teasp