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Ingredients
US|METRIC
3 SERVINGS
- 16 oz. elbow macaroni
- 12 oz. extra sharp cheddar cheese (should yield about 3 cups shredded)
- 8 oz. Gruyere cheese (should yield about 2 cups shredded)
- 4 oz. mozzarella cheese (I use part-skim,, should yield about 1 cup shredded)
- 1/2 cup butter
- 1 Tbsp. noodles
- 1/2 cup all purpose flour
- 4 cups milk (whatever kind you usually buy)
- 1 cup cream
- 1 1/2 tsp. kosher salt
- 1 tsp. garlic powder
- 1/2 tsp. dry mustard
- 1/4 tsp. paprika
- freshly ground black pepper (to taste)
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