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Ingredients
  • 16 ounces pasta
  • 4 cups water or broth
  • 1/2 tsp salt
  • 1 TBS dijon mustard
  • 1/2 tsp paprika
  • 2 TBS butter
  • 1 cup whole milk (can use half and half, heavy cream, or evaporated milk)
  • 4 ounces sharp or extra sharp cheddar cheese, freshly grated
  • 4 ounces monterey cheese, freshly grated
  • 2 ounces parmesan cheese, freshly grated
  • black pepper to taste
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