| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Baden | 1 | Servings | |
INGREDIENTS
| 2 | 16 oz small shells | |
| 1 | Stick of Tillamook Sharp | |
| Cheddar 9 oz | ||
| 1 | Tub each regular and smoky | |
| cheddar spread 8 oz | ||
| each | ||
| Kaukauna "crock" cheese | ||
| food | ||
| 1 | Tub sour cream, 8 oz | |
| 2/3 | c | Milk, approx |
| 2 | T | ? onion powder |
INSTRUCTIONS
In one pot, start boiling the water for the pasta. In the other pot, put the milk, cheese spread, cheese (grated first ~- I just did a coarse grate), and sour cream on low heat, stirring every once in a while. Add the onion powder. Continue stirring every once in a while. The cheese all eventually melt and blend together. It gets lump in the middle of the process; this is when you have to stir more to get it to blend. DO NOT let the cheese mixture boil! When the water boils, add the pasta and cook till done per the directions on the package. Meanwhile, your cheese sauce should be in the "home stretch." When the pasta is done, drain it well, and then add it to the now-smooth cheese sauce, folding the sauce and pasta into each other to coat. Add salt and pepper if needed to taste. I sprinked the top of it with paprika for color; this, too, is optional. Good luck! April 1996, Lynn Gold, figmo@netcom.com [I didn't want so strong an onion flavor, so I left it out and served it with a shaker of Lawry's Seasoned Salt. That was pretty good, too.] Posted to rec.food.recipes by hazel@netcom.com (Hazel Boston-Baden) on May 28, 1994.
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