– 16 oz pasta
– 3 tablespoons butter
– 1 tsp dry mustard
– 1/2 tsp garlic salt
– 1/2 tsp salt
– 4 cups water
– 5 oz can evaporated milk
– 3 cups shredded extra-sharp cheddar cheese
– 1 cup shredded Monterey Jack
– 1/4 cup shredded Parmesan cheese
Prep Time: 1 min
Cook Time: 10 min
Total Time: 11 min
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