1 box elbow Macaroni 2 cups vermont extra sharp white cheddar 2 cups sharp cheddar 2 cups provolone 2 oz velvetta 2 tablespoons butter 2 tablespoons all purpose flour 1 can evaporated milk 1 cup whole milk 1 tablespoon smoked paprika 1 teaspoon garlic powder Salt and pepper to taste Boil noodles in salty water until almost cooked. Drain noodles and start on cheese sauce. Melt butter and add flour to it. Stir for 1 minute. Add evaporated and whole milk and stir. Once milk is hot and starts to thicken, add 1/3 of all cheeses. Mix until melted and turn the heat off. Add noodles, add another 1/3 of the cheese and mix. Pour into a cast iron skillet or baking safe dish and top with remaining cheese. Cook on 400 for 20 minutes. Let it cool for about 4 or 5 minutes before digging in!