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Ingredients
- 2 pkt (16 ounce) small shells
- 1 stk of Tillamook Sharp Cheddar (9 ounce)
- 1 tub each regular and smoky cheddar spread (8 ounce each) Kaukauna "crock" cheese food
- 1 sm Tub lowfat sour cream (8 ounce)
- 2/3 c. Lowfat milk (approx)
- 2 Tbsp. () onion pwdr
Directions
- In one pot, start boiling the water for the pasta.
- In the other pot, put the lowfat milk, cheese spread, cheese (grated first - I just did a coarse grate), and lowfat sour cream on low heat, stirring every once in a while. Add in the onion pwdr. Continue stirring every once in a while.
- The cheese all eventually heat 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.
- Don't let the cheese mix boil!
- When the water boils, add in the pasta and cook until 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 in it to the now-smooth cheese sauce, folding the sauce and pasta into each other to coat.
- Add in salt and pepper if needed to taste. I sprinked the top of it with paprika for color; this, too, is optional.
- Good luck!
- [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. Which was pretty good, too.]
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