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Ingredients
  • 16 ounce pipette rigate or elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 ½ cup milk
  • 6 Slices white American cheese sliced into thin strips
  • 8 oz Vermont extra-sharp white cheddar shredded
  • ½ teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • ¼ teaspoon hot sauce
Steps
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