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Ingredients:
16 ounces (1 pound) elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter, cut into small pieces
4 cups whole milk
12 ounces evaporated milk
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Instructions:
