4 Cheese Stove Top Macaroni

In a large pot of salted boiling water, cook elbow macaroni according to package directions.
In another pan, sauté bacon until it releases its own oil and diced sausage. Cook for 3 to 5 minutes then add in mushrooms and bell peppers and cook until softened.
Make the sauce. Melt butter in a large saucepan over medium heat. Add the garlic and sauté until fragrant, about 2 to 3 minutes. Add in flour and cook for 2 minutes, whisking to avoid creating lumps.
Slowly pour In Alaska Evaporated Filled Milk and Alaska Crema All-Purpose Cream, whisking continuously. Cook until thickened.
Add in cheeses, dried basil and nutmeg then season to taste with salt and pepper.
Mix together cooked macaroni, cheese sauce mixture, and bacon, sausage vegetable mixture together until combined.
Transfer to a serving dish and top with chopped parsley

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