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Best Baked Macaroni and Cheese {New and Improved}
Ingredients
  • 1 pound ( 454 g) elbow macaroni
  • 6 tablespoons ( 85 g) butter
  • 6 tablespoons ( 53 g) all-purpose flour
  • ½ teaspoon dried mustard (optional)
  • 1 teaspoon salt
  • 4 ½ cups whole milk
  • 16 ounces ( 454 g) freshly shredded sharp cheddar cheese (see note!), about 4 cups
  • 6 ounces ( 170 g) freshly shredded grueyere or Monterey Jack cheese (see note!), about 1 ½ cups
  • 1 cup ( 60 g) bread crumbs or Panko crumbs
  • 4 tablespoons ( 57 g) melted butter
  • ¼ cup ( 28 g) freshly finely grated Parmesan cheese
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