1 block Velveeta diced
8oz's cream cheese
12oz's sour cream (see recipe)
1/4 cup milk
1 cup shredded cheddar cheese
1lb elbow macaroni
1/8 cup olive oil
Dash salt
Dash onion powder
Dash garlic powder
Dash pepper
Bring a pan of hot water, dash salt, and olive oil to a rolling boil. Add macaroni and let boil for 10 minutes. Remove from heat drain water and place cooked macaroni in a 9x13" greased baking dish. In another pan on medium heat melt diced Velveeta, cream cheese, sour cream, & milk together stirring until smooth. Remove from heat and immediately pour over cooked macaroni. Put a dash of salt, pepper, onion, and garlic powder on top. Mix cheese sauce into the macaroni thoroughly. Sprinkle top with shredded cheese. Bake on 350 for 30 minutes. Serves 6-8.
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