INGREDIENTS
12 oz
elbow macaroni
4 tbsp
butter
1 tsp
dry mustard
1/4 tsp
salt (or to taste)
1/4 tsp
pepper (or to taste)
3 cups
water
4 oz
cream cheese
1 cup
mozzarella cheese (shredded)
1 cup
cheddar cheese (sharp, shredded)
1 cup
provolone cheese (shredded)
1 1/2 cups
evaporated milk