INGREDIENTS
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6 cups of cooked pasta (elbow macaroni works best)
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1 stick of butter
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4 tablespoons of flour
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2 cups of half and half
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1 cup of heavy cream
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1 teaspoon of salt
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1 teaspoon of pepper
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1/2 teaspoon of garlic powder
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1/2 teaspoon fo onion powder
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4 cups of shredded cheese – your choice (for this, I used what I had left over Havarti, Parmesan, White Cheddar, Monterey Jack, Gouda, and Velveeta)
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1/2 cup of sour cream
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*shredded cheese for topping