INGREDIENTS
8 oz
elbow pasta
1 1/2 cups
whole milk
12 oz
evaporated milk
1/4 cup
butter
3 larges
eggs
1 tsp
salt
1/2 tsp
pepper
1/4 tsp
dry mustard
1/4 tsp
nutmeg
12 Ounces
sharp cheddar cheese
2 tbsp
butter
2 cups
dry bread crumbs
1/4 tsp
salt
1/8 Teaspoon
pepper
1/8 tsp
garlic powder
1 tsp
fresh thyme