INGREDIENTS
2 tbsp
butter
8 oz
elbow macaroni
2 cups
water
1 tsp
salt
1/4 tsp
black pepper
1/2 tsp
ground mustard
1/2 tsp
garlic powder
3/4 cup
heavy cream
1 1/2 cups
shredded cheddar (I used a combo of sharp and mild white and orange)
3/4 cup
shredded parmesan cheese
2 tbsp
chopped parsley