INGREDIENTS
12 oz
Elbow Macaroni
6 tbsp
Butter
1/3 cup
Flour
2 1/2 cups
Milk
3/4 cup
White Wine
1 tsp
Ground Mustard
1 tsp
Salt
1 tsp
Garlic Powder
1/2 tsp
Pepper
1/2 tsp
Dried Oregano
1/2 tsp
Dried Basil
12 oz
Mozzarella Cheese, shredded
8 oz
Monterey Jack Cheese, shredded
1 cup
Parmesan, shredded
Fresh Basil for garnish