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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pasta (elbow macaroni)
- 1 cup whole milk
- 2 cans evaporated milk (12 ounce size)
- 3 eggs
- 1 cup butter (cut into small pieces)
- 1/2 lb. colby cheese (shredded)
- 1/2 lb. Monterey Jack cheese (shredded)
- 1/2 lb. sharp cheddar cheese (shredded)
- 1 lb. velveeta cheese (cut into small chunks)
- salt (to taste)
- 1 Tbsp. white pepper
- 1 Tbsp. sugar
- 1 cup mild cheddar cheese (or shredded American)
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Reviews(1)
jill C. 8 years ago
Very good, but too much butter. It was swimming on top. Next time, I will cut the amount half. I take this to the neighborhood 4th of July party and it is a hit.