INGREDIENTS:
3 Cups of uncooked elbow macaroni pasta.
2 Cups of shredded cheddar cheese.
1 Cup of shredded Colby cheese.
3 Tablespoons of soft butter.
3 Cups of half and half.
A large can of Campbell’s Cheddar Cheese condensed soup, use the 15 ounces can.
1/2 Teaspoon of ground black pepper.
1/2 Teaspoon of smoked paprika.
DIRECTIONS:
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