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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. macaroni pasta (dry elbow)
- 1/2 cup salted butter
- 1/2 cup all-purpose flour
- 2 cups milk (at room temperature, I use 2%, but whole milk will also work well)
- 2 cups half and half (at room temperature)
- 1 tsp. Worcestershire sauce
- 12 oz. velveeta cheese (cubed, at room temperature)
- 3 cups grated sharp cheddar cheese (divided, at room temperature)
- 1 tsp. salt
- 1/2 tsp. dry mustard
- 1/4 tsp. black pepper
- 1 pinch nutmeg
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