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Ingredients
  • 16 ounces elbow macaroni, cooked al dente and drained
  • ½ cup (1 stick / 113 g) unsalted butter
  • ½ cup (62.5 g) all-purpose flour
  • 3 cups (735 g) whole milk, warmed
  • 2 ½ teaspoons kosher salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • 1 cup (113 g) sharp cheddar cheese, freshly grated
  • ½ cup (56.5 g) mozzarella cheese, freshly grated
  • salt and pepper, to taste
  • parsley, chopped for garnish
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