INGREDIENTS
8 ozs
elbow macaroni noodles
4 tbsps
butter
8 ozs
velveeta
1 C
colby cheese
1 C
monterrey jack cheese
1 C
sharp cheddar cheese
2 tbsps
cream
12 ozs
evaporated milk
1/3 C
heavy cream
1
egg
1/2 tsp
granulated sugar
1/2 tbsp
seasoned salt
1/2 tsp
ground mustard
1/4 tsp
cayenne pepper
1/2 tsp
onion powder
1 tsp
garlic powder
1/2 tsp
paprika
1 tsp
pepper
1/2 tbsp
cracked pepper
1/4 tsp
ground nutmeg