INGREDIENTS
16 ozs
elbow macaroni
2 cups
sharp cheddar cheese
1 cup
provolone cheese
1/2 cup
parmesan cheese
1 cup
cream
8 ozs
cream cheese
12 ozs
evaporated milk
1 tsp
garlic powder
1 tsp
onion powder
1/2 tsp
mustard powder
1/4 tsp
nutmeg
1 serving
kosher salt and pepper