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Mel’s Best IP Mac and Cheese
Ingredients
  • subheading: Noodles:
  • 3 ¾ cups water (see note)
  • 2 tablespoons salted butter
  • 1 teaspoon salt
  • 1 pound ( 454 g) elbow macaroni, about 3 cups
  • 1 cup milk or evaporated milk (not skim milk)
  • subheading: Cheese Sauce:
  • ½ cup milk or evaporated milk (not skim milk)
  • 1 teaspoon cornstarch
  • Pinch dry mustard
  • ½ to 1 teaspoon hot sauce, optional but delicious for flavor boost
  • 1 ½ cups ( 171 g) freshly shredded cheddar cheese (see note)
  • 1 ½ cups ( 171 g) freshly shredded Monterey Jack cheese
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