INGREDIENTS
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1 box Barilla elbow macaroni, 1 lb
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2 can(s) Kraft cheddar cheese soup (10.75 oz)
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2 can(s) 12 oz each, PET evaporated milk
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1 1/4 Land O Lakes stick butter
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1 tsp each of Morton salt and pepper
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2 c Kraft extra sharp cheddar cheese, shredded
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2 c sharp cheddar cheese, shredded
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2 c pepper jack cheese, shredded