Ingredients
1 lb elbow macaroni
8 ounces cream cheese
8 ounces sour cream
1 yellow onion, chopped
havarti cheese
muenster cheese
extra sharp white cheddar cheese
breadcrumbs
garlic powder
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Home cheesemaking bible — mozzarella to cheddar, 100 recipes
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Traditional cheesemaking — kefir cultures, raw milk, no commercial starters
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Boil water. Add macaroni. Cook until tender. Meanwhile, saute onion in olive oil, then set aside. Combine softened cream cheese and sour cream. Heat cream cheese and sour cream mixture over medium heat until uniform. Add desired amount of garlic powder. When mixture is smooth, add cheeses, bit by bit. I don't know the exact measurements for the cheeses, I just got all the cheeses in standard blocks and shredded it all. It looked like alot to me. Once all the shredded cheese is incorporated, combine cooked macaroni, cheese sauce, and caramelized onions in a baking dish. top with bread crumbs, and bake at 350 for 35 minutes.