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Ingredients
  • subheading: SOURDOUGH MAC AND CHEESE:
  • 16 oz uncooked elbow pasta
  • ¼ cup butter
  • ¼ cup flour (35g)
  • ½ cup unfed sourdough starter (140g)
  • 1 ½ cup milk (340ml)
  • 2 ½ cup half and half (960ml)
  • 4 cups cheddar cheese, shredded
  • 2 cups gruyere, shredded
  • ½ Tablespoon salt
  • ½ teaspoon black pepper
  • subheading: SOURDOUGH BREADCRUMBS:
  • 1 ½ cups of sourdough breadcrumbs
  • 4 Tablespoon butter, melted
  • ½ cup parmesan cheese, shredded
  • ¼ teaspoon paprika
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