Ingredients
1 lb. elbow macaroni
1 c. shredded cheddar cheese
8 oz. Velveeta cheese, cubed
12 oz. can evaporated milk
1 c. low fat milk
1 c. chicken broth
1/2 c. Parmesan cheese
4 T. butter, melted and cooled to room temperature
2 eggs
1/2 t. paprika
1/2 t. dry mustard
1 t. salt
1 t. black pepper
½ t. garlic powder
Optional Topping:
1 T. butter
2 T. breadcrumbs
1 T. Parmesan cheese
1/2 t. black pepper
1/2 t. garlic powder
Preparation
