INGREDIENTS
•
12 oz Velveeta, cubed
•
1 1/2 cup shredded cheese blend
•
1 cup Parmesan cheese
•
1 1/2 cup half n half
•
1 can evaporated milk
•
2 T Dijon mustard
•
1 lb medium shell pasta
•
1/4 c butter, cubed
•
1/2 med/large onion diced
•
1/4 t garlic salt
•
5-8 dashes tabasco
•
salt and pepper to taste (may need to just add pepper)