INGREDIENTS
•
16 ounces elbow macaroni
•
1 tablespoon salt
•
1/2 teaspoon black pepper
•
6 tablespoons butter
•
1 (12 ounce) can evaporated milk
•
2 1/2 cups whole milk
•
1 (16 ounce) package shredded sharp cheddar
•
8 ounces Velveeta
•
8 ounces cream cheese
•
1/2 teaspoon dry mustard
Go To Recipe