Roasted Asparagus w/ Balsamic Butter

Ingredients:

  • 2 cups dry shell pasta

  • ¾ lb (12 OZ.) Velveeta Cheese, cut into cubes

  • ⅓ cup milk

  • ⅛ tsp black pepper
     

Preparation:

  1. Cook shells in large saucepan as directed on package; drain well. Return to pan.

  2. Stir in remaining ingredients; cook on low heat until Velveeta is completely melted and mixture is well blended, stirring frequently.