INGREDIENTS
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16 oz pasta
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3 tablespoons butter
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1 tsp dry mustard
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1/2 tsp garlic salt
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1/2 tsp salt
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4 cups water
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1 (5 ounce) can evaporated milk
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3 cups shredded extra-sharp cheddar cheese
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1 cup shredded Monterey Jack
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1/4 cup shredded Parmesan cheese
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