Shells and Cheese (with bacon and peas) recipe

 This recipe I got from The Pioneer Woman cookbook. It can be eaten as either a side or a main meal. I have used it for both. This is a very easy recipe. For this recipe you will need the following.
12 ounces of small or medium pasta shells; 2 cups 2 % milk; 1 tablespoon butter; 8 ounces Velveeta, cut into cubes; 2 cups grated sharp cheddar cheese; 1/4 teaspoon seasoned salt; 1/2 teaspoon black pepper; 1/2 cup frozen peas (more to taste); 8 slices thin bacon, fried crisp and chopped.

Cook Pasta according to package instructions for al dente. Drain and set aside.
In a large pot heat the milk and butter over medium-low heat, Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar, then add seasoned salt and pepper. Stir until combined, then taste it and add more seasonings if needed,
Add cooked pasta and stir until coated. It will be soupy and saucy, but will thicken slowly.
If desired, stir in frozen peas (they will thaw) and bacon. Serve immediately.
I did make a one change to this and that was I added the peas in with the pasta so that the peas were not cold.
This is a filling recipe and a good one but the Velveeta is a little overwhelming.
I hope you give this recipe a try and again let me know what you think if you try it.
Until next time enjoy your day.