2 cup (8 ounces) shredded Colby and Monterey Jack cheese
Cook pasta according to package directions; drain.
Melt butter over medium high heat in a large skillet; stir in flour until smooth. Gradually stir in milk. Add dill weed, onion salt and pepper. Bring to a boil, stirring constantly. Reduce heat to medium; cook 2 minutes or until sauce is slightly thickened, stirring occasionally. Add cheese and stir until melted.
Combine pasta and sauce; toss to coat. Serve immediately.