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