INGREDIENTS
2 1/4 cups
elbow macaroni
1 cup
shredded cheddar cheese
1 cup
swiss cheese
8 oz
american cheese
1 1/2 cups
milk
12 oz
evaporated milk
1 1/2 tsp
worcestershire sauce
1/4 tsp
salt
1/4 tsp
black pepper
1 tbsp
unsalted butter
1/2 cup
whole wheat bread crumbs