– 2 cups elbow macaroni (uncooked)
– 1 tablespoon unsalted butter
– 1/8 tsp ground nutmeg
– 1/2 tsp salt
– 1 cup chicken stock (low-sodium)
– 1 cup water
– 1 12 oz. can evaporated milk
– 1.75 cup shredded mild cheddar cheese
– 1.25 cup shredded mozzarella cheese
– 1/4 tsp ground black pepper
Prep Time: 5 min
Cook Time: 5 min
Total Time: 17 min
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