Stovetop Mac and Cheese
Once you try this stovetop mac and cheese recipe, you'll never go back to the boxed stuff. This recipe is quick and easy and is perfect for a weeknight meal or a kid-friendly side dish.
- 2 packages (16 oz) small shells
- 9 ounces Tillamook Sharp Cheddar
- 1 tub each regular and smoky cheddar spread (8 oz each) Kaukauna crock cheese
- 8 ounces sour cream
- 2/3 cup milk
- 2 tablespoons onion powder
- Start boiling the water for the pasta.
- In another 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. 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. 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 to taste.
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