Macaroni and Cheese by Gotimbo!

• 16 ounces dry macaroni noodles
• 6 -8 ounces Velveeta cheese
• 2 -4 tablespoons milk
• 14-13 cup sour cream
• 12 teaspoon garlic powder
• salt and pepper
• 1 12 cups cubed cooked ham (optional)
• 1 12 cups crumbled cooked bacon (optional)
• 34 cup diced green onion (optional)
• 1 cup green beans, drained (optional)

1. Boil macaroni noodles to desired doneness.
2. Drain, but do not rinse.
3. In a small saucepan, over low heat, add the sour cream and the garlic powder, and 2TBS milk.
4. Cube the cheese to help with melting, and add the cheese and the salt and
5. pepper.
6. Stir the cheese sauce mixture frequently to prevent scorching.
7. If sauce is too thick, add more milk, in 1 TBS increments.
8. When completely melted, pour the cheese sauce over the cooked macaroni noodles.
9. Mix thoroughly and serve promptly.
10. If adding the Optional ingredients, mix with the cheese sauce just before adding to the noodles.
11. Leftovers are just as good, if not better than when it is fresh out of the kitchen.
12. Addendum: The cheese sauce goes very well over baked potatoes and steamed broccoli or cauliflower, or even rice.

macaroni noodles, velveeta cheese, sour cream, garlic, salt, ham, bacon, green onion, green beans

Taken from www.food.com/recipe/macaroni-and-cheese-by-gotimbo-148158 (may not work)