Three Cheese Rotini

End of summer and I'm quite tired of hamburgers, hot dogs, and grilled meats. I'm ready for fall and "comfort foods"! So, despite the balmy 91 degrees, I decided tonight was pasta night. This is a weeee bit spicy so if you're not all into that, decrease the pepperjack and up the sharp cheddar. Whatever you do, don't boil the cheese mixture. You will regret it. I sure did the first time I let a cheese sauce bubble over! 

2 boxes of rotini noodles
1 lb pepper jack cheese, cubed small

1 lb sharp cheddar, cubed small

1 cup shredded parmesan
2 cups sour cream 

1/3 cup butter

1 1/2 cup milk
2 tsp salt
1/4 tsp pepper

Using large saucepan, melt on medium heat the cheese, sour cream, butter, and milk. I use a flat bottom whisk to make sure nothing burns on the bottom of the pan. Stir frequently until everything is melted. Whisk in salt and pepper. Meanwhile, cook pasta as directions on box state. Drain and pour into large greased oven-safe pot or casserole dish. Stir cheese sauce into pasta. Sprinkle with additional parmesan and seasoned breadcrumbs if desired. Cook on 350 for 15-20 minutes, uncovered. Let sit a few minutes before serving.