Michelle’s Creamy Macaroni and Cheese – He Wines She Dines
Boil macaroni for about two minutes less than box calls for. Melt half a stick of butter in a pot on low heat. Add a small container of heavy whipping cream, gently heat and let thicken.
Ingredients
- Butter ½ stick
- Small container of heavy whipping cream
- Small block of velveeta (cubed)
- ½ cup shredded sharp cheddar cheese
- ½ cup Monterey Jack cheese
- ½ cup sour cream
- 16 oz large elbow macaroni, cavatappi or medium shells
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