INGREDIENTS
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2 c. cooked, al dente elbow macaroni
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2 c. shredded cheddar cheese
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1 c. shredded provolone cheese
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1/4 c. Parmesan cheese
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1/2 c. sour cream
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1/2 c. mayo
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4 oz. cream cheese
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14 oz. can of evaporated milk
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1 t. salt
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1 t. pepper
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1/2 t. dry mustard