Recipe - Figmos Macaroni And Cheese (Lynn Gold)

2 pack (16 oz) small shells
1 Stick of Tillamook Sharp
Cheddar (9 oz)
1 Tub each regular and smoky
cheddar spread (8 ounce each)
Kaukauna "crock" cheese
food
1 small Tub sour cream (8 oz)
2/3 cup Milk (approx)
2 tablespoon (?) onion powder

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 nowsmooth
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 BostonBaden) on May
28, 1994.