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Ingredients
  • 3 cups uncooked elbow pasta
  • 4 tablespoons butter, salted
  • 2 cans (12 oz each) of condensed milk
  • ⅓ cup preferred type of milk
  • 2 eggs
  • 4 cups shredded cheddar cheese
  • 2 cups shredded mozzarella cheese
  • Salt to taste
  • 1 teaspoon paprika
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