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:

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