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Macaroni & Cheese

2 packages (16 oz) small shells
1 stick Tillamook Sharp Cheddar (9 oz)
1 tub each regular and smoky cheddar spread (8 oz each) Kaukauna crock cheese
1 small tub sour cream (8 oz)
2/3 cup milk (approx)
2 T onion powder or less

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. 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.

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