INGREDIENTS
12 ozs
evaporated milk [or 1.5 cups of milk
1/2 cup
milk [separate from milk above]
2 cups
shells pasta [pasta size indicates
1 cup
cooked/leftover veggies [!]
1/4 tsp
garlic powder [plus extra to taste]
1/4 tsp
parsley
1/4 tsp
salt [plus more to taste]
1 serving
little sprinkle of [optional] mustard powder
1 serving
pepper
1/2 cup
gouda cheese
1/2 cup
sharp cheddar cheese
1/4 cup
parmesan cheese
1 serving
add any extra of the above