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You need small pasta elbows or shells (I use whole wheat).
Prepare unsalted butter.
You need to prepare all-purpose flour.
Provide chicken broth.
You need to prepare cheddar cheese soup.
You need to prepare reduce fat cream of chicken soup.
You need cheddar cheese.
Provide Swiss cheese.

Pre heat oven to 350.
Cook pasta to almost done about 6 min drain cool set aside.
In sauce pan on medium heat add butter and flour to make roux.
Add chicken stock one cup at a time till thick like gravy.
Add both cans of soup and heat up.
Whisk in all cheese a little at a time.
Add cheese mix to pasta and mix.
Dump pasta and cheese mix in grease baking pan cook for 45 min until golden brown and bubbly around edges.

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