Servings: 4 as a side dish
1⁄2 lb small shaped pasta like shells or macaroni
2 Tbsp butter
2 Tbsp sour cream
1⁄2 c sharp cheddar cheese, shredded
1⁄2 c Monterey Jack cheese, shredded
1/4 c milk, more or less as needed
Salt and pepper to taste
Cook pasta according to package directions.
In a small saucepan over medium-low heat, melt the butter. Whisk in the sour cream until smooth. Shred the cheeses into the pot. Add the milk. Stir occasionally until melted. Taste and add salt and pepper to taste. A dash of garlic powder and onion powder can be used in addition to salt.
When the pasta is al dente, drain, reserving 1⁄2 c of the pasta water. Stir the pasta into the cheese sauce. If the sauce is too thick, add some pasta water until you reach your preferred consistency.
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