Three Cheese Macaroni

In a pot, melt together the Butter (4 Tbsp) and Cooking Oil (2 Tbsp) . Add the Onion (1) and cook for 3 minutes.

Add Garlic (1/2 tsp) and cook for 1 minute.

Add All-Purpose Flour (1/3 cup) . Cook, stirring constantly, until mixture comes together into a roux.

Add Milk (3 cups) . Cook, stirring, until mixture starts to bubble and thicken. Remove from heat.

Add Colby Jack Cheese (2 cups) , Ricotta Cheese (1 cup) , Sour Cream (4 Tbsp) , and remaining Butter (4 Tbsp) . Stir to combine, then return to medium heat. Cook until the sauce is melted together and creamy. Set aside.

Into a mixing bowl, add Eggland's Best Classic Egg (1) . Quickly whisk it while adding 1/2 cup of the cheese sauce, then continue whisking for 30-45 seconds. Return to the pot of cheese sauce.

Add Salt (1 tsp) , Ground Black Pepper (1 tsp) , Herbes de Provence (1/2 tsp) , Dried Parsley (1 Tbsp) , and Dried Chives (1 Tbsp) . Mix.

Add Pasta Shells (12 oz) . Mix well to coat.

Transfer pasta to a casserole dish. Sprinkle Shredded Cheese (1 cup) over top.