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1
Bowl the water in a large pot. Add a splash of olive oil and salt to the water. Preheat oven to 375.
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2
While waiting for water to boil, shred cheese and crush up crackers in separate bowls.
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3
Once water is boiling, add pasta shells. Cook according to package (al dente).
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4
Strain cooked pasta. Run cool water over cooked shells. Drizzle a little olive oil over cooked pasta.
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5
Add cooked pasta to 13x9 baking dish.
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6
Add 2-3 tbsp butter, stir around to coat all shells.
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7
Add crushed cheese crackers, mix.
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8
Add 1 cup milk, mix.
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9
Add most--not all of each type of cheese, mix.
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10
Add 4 eggs, mix.
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11
Add garlic salt, season salt and pepper to taste, mix.
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12
Add more milk as needed. You want it to be the consistency of a thick soup.
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13
Cover with foil and bake in the oven on 375 for 30 minutes.
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14
After 30 minutes, check to see that the cheese is melting nicely. Bake 15 min longer if necessary.
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15
Remove foil, coat mixture with remaining cheese--try to cover all exposed pasta--and bake uncovered for another 15 min or until the cheese on top is golden.
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16
Let cool a little before eating.
