INGREDIENTS
6 cups
cooked pasta (elbow macaroni works best)
1 stick
butter
4 tbsp
flour
2 cups
half and half
1 cup
heavy cream
1 tsp
salt
1 tsp
pepper
1/2 tsp
garlic powder
1/2 tsp
smoked paprika
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))
1/2 cup
sour cream
*shredded cheese for topping