INGREDIENTS
1
box elbow macaroni
4 cups
whole milk
1
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