Ingredients

  • 2 cups Shamrock Farms Milk (2% or whole is best)
  • 1 cup Shamrock Farms Sour Cream
  • 16 oz elbow macaroni (approximately 3 cups measured dry)
  • 1 cup cheese curds
  • 1 cup cheddar cheese (other varieties of cheese can be used as well)
  • 1 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp dried mustard

Directions

  1. Cook elbow macaroni according to al dente package directions.
  2. Drain pasta and immediately return to pot.
  3. Add cheeses, Shamrock Farms Sour Cream and Shamrock Farms Milk to pot with macaroni and return pot to stove at medium heat.
  4. Stir to combine and help ingredients to start melting evenly. Add salt, garlic powder and dried mustard and stir to combine.
  5. Continue to cook on medium heat until all cheese has melted and ingredients come together into a creamy sauce. If necessary more milk can be added if sauce is too thick.
  6. Serve immediately.