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Ingredients
US|METRIC
4 SERVINGS
- 2 1/2 cups macaroni (I like to use Cellentani/Cavatappi – it’s like if Shirley Temple’s hair were a pasta)
- 2 cups chicken broth (I use 2 cups of water + 2 tsp of Chicken Better Than Bouillon)
- 1 cup water
- 2 Tbsp. salted butter
- 1 Tbsp. grated Parmesan cheese
- 8 oz. smoked gouda (shredded)
- 8 oz. gruyere (smoked, shredded)
- 2 oz. cream cheese (1/4 brick of, or 1/2 brick if you want it SUPER thick)
- 1 tsp. yellow mustard (you don’t to use this but I assure you you can’t taste any mustard flavor once added – it just really enhances the cheese flavor)
- 1 tsp. hot sauce (or more if you wish to give it more heat)
- 2 lb. duck (pre-cooked – I got mine at Costco in the section near where they keep the spiral hams – brand was Maple Leaf Farms)
- 1 Tbsp. salted butter (melted)
- 2 tsp. light brown sugar
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. ketchup
- 1 tsp. crushed garlic
- 1 tsp. liquid smoke (plus a 1-2 drops for adding into the mac & cheese)
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