INGREDIENTS
1
box elbow macaroni
4 cups
whole milk
8 oz
extra-sharp yellow cheddar cheese (shredded)
8 oz
extra-sharp white cheddar cheese (shredded)
1/2 cup
grated parmesan
4 oz
cream cheese (room-temp )
8 oz
sour cream
1 1/2 tsp
sea salt
1/2 tsp
white pepper
1 tsp
ground mustard