INGREDIENTS
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1 lb. elbow macaroni
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1/2 c. butter, melted
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4 c. shredded Cheddar cheese
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4 oz. cream cheese
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1/2 c. finely grated Parmesan
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24 oz. evaporated milk
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2 c. whole milk
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1/2 tsp. garlic powder
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1/8 tsp. paprika
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kosher salt
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Freshly ground black pepper
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