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Ingredients
  • 1 16-ounce box elbow macaroni
  •  
  • 4 cups whole milk
  •  
  • 1 8-ounce block of extra-sharp yellow cheddar cheese, shredded
  •  
  • 8 to 10 ounces extra-sharp white cheddar cheese, shredded
  •  
  • ½ cup grated parmesan
  •  
  • 4-ounce room-temp cream cheese
  •  
  • 8-ounce container sour cream
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  • 1 ½ teaspoons sea salt
  •  
  • ½ teaspoon white pepper
  •  
  • 1 teaspoon ground mustard
  •  
  • note: Note: Extra sharp cheese off the block is the way to go if
  • you want mac and cheese full of flavor!
Steps
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