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Ingredients
  • subheading: Mac and Cheese:
  • 16 ounces Cavatappi noodles
  • 2 cups whole milk
  • 2 cups half & half
  • ¼ cup unsalted butter, room temperature (plus 2 tablespoons)
  • ¼ cup all-purpose flour
  • 2 cups sharp yellow cheddar cheese, shredded (8-ounce block)
  • 2 cups Monterey jack cheese, shredded (8-ounce block)
  • 2 cups gruyère cheese, shredded (8-ounce block)
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons season salt, I use Lowry’s
  • 1 teaspoon dried parsley
  • ½ teaspoon black pepper
  • subheading: Topping:
  • 1 cup panko bread crumbs
  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried parsley
  • ½ teaspoon kosher salt
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