INGREDIENTS
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1 box of elbow macaroni
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1 12-ounce can evaporated milk
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3 eggs
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1/2 cup unsalted butter
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2 cups cheddar cheese, shredded and divided
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1 cup mozzarella cheese, shredded
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2 tablespoons feta cheese, crumbled
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1 cup provolone cheese, cut into small pieces
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1/2 cup smoked Gouda cheese, shredded
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4 teaspoons salt, divided
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2 teaspoons black pepper