INGREDIENTS
16 ozs
elbow macaroni
1 c
milk
24 ozs
evaporated milk
3
eggs
1 stick
butter
8 ozs
colby & monterey jack cheese
8 ozs
sharp cheddar
1 lb
velveeta
1 serving
salt
1 Tbsp
ground pepper
1 Tbsp
granulated sugar
1/2 c
cream
1 c
mild cheddar cheese
1