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Ingredients
  • 3 tablespoons butter
  • 12 ounces extra-sharp cheddar cheese, coarsely grated
  • 12 ounces American cheese or cheddar cheese, coarsely grated
  • 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
  • ⅛ teaspoon cayenne (optional)
  • Salt
  • ⅔ cup whole milk.
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