Michelle’s Creamy Macaroni and Cheese

By Jennifer McCallum

• 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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