In a large saucepan melt 1/4 cup butter (4 Tbsp.)
Whisking constantly, slowly whisk in 1/3 cup flour and continue to whisk on medium heat for 3 minutes.
Whisk in 3 cups Oberweis milk (we used low fat to be a bit healthier), raising heat to high for just a minute at the start, then lowering to medium to finish cooking, stirring several times a minute.
Stir in two packages of cheese (reserving about 1/3 to 1/2 cup to sprinkle on the top)
1 package of Oberweis mild cheddar
1 package of Dutch Garden sharp cheddar (available from Overweis home delivery).
(about two cups of cheese if you want to use pre-shredded, but using block cheese brings the flavor up to a whole new level).
1/4 tsp dried sage
1/4 Penzey's roasted garlic powder
1/8 teaspoon crushed red pepper
A dash of Scoville Brothers Cowboy Crooner (from Indiana) or your favorite hot sauce
Several shakes of black pepper
A couple shakes of Braggs all purpose seasoning (no salt) or your favorite low sodium all purpose seasoning.
Continue heating cheddar sauce on low stirring occasionally until cheese is melted while you cook pasta.
Cook shells six minutes then rinse in colander in cold water to stop the cooking (you want them a bit firm as they will finish cooking in the oven.)
Place cooked and drained pasta in a 13 x 9 inch pan, Pour cheese sauce over, stirm and sprinkle with remaining cheese.
Cook in pre-heated 350 F. oven for 30-35 minutes until edges are just starting to brown. Do not overcook.