15min · 8 servings INGREDIENTS 16 ounces uncooked elbow pasta • 4 cups chicken broth or broth of choice • 1/2 teaspoon mustard powder • 1 teaspoon paprika • 2 teaspoons kosher salt (more or less to taste) • 1 teaspoon freshly ground black pepper (more or less to taste) • 1/2 cup cheddar cheese (grated) • 1 cup monterey jack cheese (grated) • 4 Tablespoons unsalted butter • 1/2 cup heavy cream (or milk) • 1/2 cup whole milk Full recipe • Fooddolls dot com