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Serves
1 or 4 as side dish
Author Notes
Broke and single: try to collect the left over cheese from a get together or company lunch, half box of elbow macaroni that was on sale / BOGO. Spices can be whatever is on hand, this is just what I had. —rickygee
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Ingredients
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1/2 pound
elbow macaroni / pasta
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1 piece
sliced american cheese
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1 tablespoon
chedder cheese
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1 tablespoon
sharp provolone or romano cheese
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1 pinch
garlic powder
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1 teaspoon
smoked paprika
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1 teaspoon
chili powder
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1 pinch
cayenne to taste
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1 pinch
ground pepper
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1
salt to taste/ not much needed, depends on the cheeses.
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1 tablespoon
sour cream
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1 tablespoon
butter
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1 splash
liquid/milk/chicken stock
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1 bunch
fresh basil, parsley or herb from the garden
Directions
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boil water for the noodles and cook them till al dente, drain. Reserve some water for cheese sauce.
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While noodles cook, grate cheeses, chop herbs, portion spices and dairy.
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Add noodles back to pot, add american cheese, butter, sour cream and touch of liquid. Stir to melt then add the rest of the cheeses, herbs and more liquid to make a nice creamy sauce.
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Grab a spoon and eat right out of pot (Batchlor style) or plate as a side dish to smoked ribs, grilled burgers & dogs.
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