Ingredients
1 or 1 1/2 pounds elbow macaroni
4 qt chicken broth
2 TBS butter
12 oz can evaporated milk
1 cup half and half
1 tsp onion powder
2 tsp salt
2 tsp white pepper
1 cup shredded American cheese
1/2 cup shredded Colby Jack cheese
1 cup shredded Mozzarella cheese
1 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
Instructions
- Preheat oven to 375 F
- Pour broth in a large pot
- Bring to a boil
- Stir in the elbow macaroni and cook according to package instructions until al dente.
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