Beanpot Macaroni and Cheese

Ingredients:

1 (10-ounce) container refrigerated Alfredo sauce
12 ounce can evaporated milk
1-1/3 cups whole milk
1 egg
2 tablespoons Dijon mustard
1/2 pound macaroni pasta
2 cups shredded Cheddar cheese
2 cups shredded American cheese
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted
1/8 teaspoon white pepper
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
1/2 teaspoon salt

Preparation:

In your beanpot, beat Alfredo sauce with the fresh and evaporated milks, egg, and mustard. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.

Pour into 3 1/2 or 4 quart beanpot. Cover and cook at 225 degrees for 3 to 4 hours; test to make sure macaroni is cooked. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6