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Best Ever Baked Mac and Cheese with a Pretzel Crust
Ingredients
  • 16 ounces Elbow macaroni Or shell pasta
  • ½ cup butter
  • ½ cup all-purpose flour
  • 3 cups milk
  • 1 cup heavy cream
  • 3 ½ cups freshly shredded sharp cheddar cheese  divided
  • ½ cup freshly shredded parmesan cheese
  • 6 ounces Velveeta cheese cubed
  • 1 teaspoon kosher salt more or less to taste
  • ½ teaspoon black pepper more to taste
  • ½ teaspoon ground mustard powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dijon mustard
  • subheading: For the topping:
  • ½ cup freshly shredded sharp cheddar cheese
  • 1 cup pretzels crushed
  • ½ cup panko breadcrumbs
  • 1 teaspoon dried parsley flakes
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