INGREDIENTS
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1 lb elbow macaroni (cooked); follow instructions on pack
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1 cup of whole milk
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2 (12oz) cans of evaporated milk
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3 eggs
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1 cup of butter; cut into pieces
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½ lb colby cheese
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½ lb shredded monterey jack cheese
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½ lb shredded sharp cheddar cheese
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1 lb velvetta cheese; cut into chunks
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1 cup shredded american cheese or 1 cup of mild cheddar cheese
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salt
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1 tbsp white pepper
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1 tbsp sugar