Shells in cheese sauce in a frying pan

Ingredients:

• 450 g of medium-sized shell-shaped pasta
• 4 tbsp (60 g) butter
• 1/4 cup wheat flour
• 1.5 cups whole milk
• 1 cup low-fat cream (10-12%)
• 25 gr. grated cheddar cheese
• 110 gr. grated Colby Jack cheese
• 1 heaped teaspoon Dijon mustard
• 1/8 tsp paprika
• A little hot sauce
• 110 g of cream cheese
• Salt and ground black pepper

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Strain.
2. In a large saucepan, melt the butter over medium-high heat. When it begins to foam, add the flour, stir, and cook until it forms a paste, about 1 minute. Whisk in the milk and cream and bring to a gentle simmer. Stir until the mixture thickens, about 5 minutes.
3. Add both types of cheese by the handful, mixing well after each addition until the cheese is melted. Add the mustard, paprika, and hot sauce. Then add the cream cheese and mix well until melted. Season with salt and pepper. Finally, add the cooked pasta.
   
   Serve the macaroni and cheese immediately while it's still warm and the sauce is creamy.