INGREDIENTS
4 cups
elbow macaroni
1 stick
unsalted butter
5 cups
sharp cheddar
2
eggs
1 cup
low fat sour cream
21 1/2 ozs
cheddar cheese soup
2 cups
milk
1 tsp
yellow mustard
2 tsps
black pepper
1 tsp
onion powder
1 tsp
garlic powder
1 pinch
nutmeg
1 pinch
cayenne pepper