INGREDIENTS
1 lb
elbow macaroni
4 cups
chicken stock
4 tbsp
unsalted butter
2 tsp
onion powder
2 tsp
garlic powder
1 tsp
ground pepper
1 pinch
salt
2 tsp
ground mustard
1 tsp
hot sauce
2 cups
cheddar
1 cup
mozzarella
1/2 cup
parmesan
1 cup
evaporated milk
1 serving
parsley