Ingredients
- 16 Oz. Elbow macaroni
- 1.5 cups heavy cream ( I used a pint)
- 1/2 cup milk ( I used 1/2 and 1/2)
- 1stick of butter
- 8oz Velveeta cut into cubes ( I think you could use shredded cheddar instead)
- 1 and 1/2t. dry mustard
- 8 Oz. Gruyère cheese, shredded
- 1/2 t nutmeg
- 1and 1/2 t black pepper
- 8 Oz. Shredded white cheddar ( I didn’t)
Directions
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After I boiled macaroni.
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Put butter, creams in a pot and heat to light boil and add all cheeses. Heat until melted and then add to macaroni.