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

1. After I boiled macaroni.

2. Put butter, creams in a pot and heat to light boil and add all cheeses. Heat until melted and then add to macaroni.

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