INGREDIENTS
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1 pound rotini pasta
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4 cups shredded sharp Cheddar cheese, divided
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1/2 cup (1 stick) butter or margarine
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1/2 cup grated Parmesan cheese
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6 eggs
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2 (13-ounce) cans evaporated milk
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1/2 teaspoon mustard powder
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1 teaspoon salt
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1/2 teaspoon black pepper