INGREDIENTS
•
2 1/2 cups milk
•
1 (12- ounce) can evaporated milk
•
1 teaspoon kosher salt
•
1/2 teaspoon fresh ground pepper
•
1/2 teaspoon paprika (I used smoked paprika)
•
1 pound elbow macaroni
•
1/4 cup butter, cubed
•
4 ounces Velveeta, cubed
•
8 ounces sharp cheddar cheese, grated
•
4 ounces Monterey Jack cheese, grated
Go To Recipe