INGREDIENTS

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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