INGREDIENTS
16 oz
dried elbow noodles
4 cups
water
12 oz
evaporated milk
2 tbsp
butter (optional)
8 oz
shredded sharp cheddar cheese
2 cups
shredded mozzarella cheese
1 cup
shredded fontina cheese
1 tsp
ground mustard powder
1 tsp
paprika
1/2 tsp
granulated garlic
salt and pepper