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  • 16 oz dried elbow macaroni
  • 2 tbs butter
  • 1 tbs yellow mustard
  • 1 tsp hot sauce I use Texas Pete Hot Sauce.
  • 1 tsp salt
  • 4 cups water
  • 12 oz can evaporated milk
  • 16 oz shredded sharp cheddar cheese
  • 6 oz Parmigiano cheese
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