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Ingredients
  • 1 pound dried elbow macaroni
  • 6 tablespoons (¾ stick) unsalted butter, plus more for the baking dish
  • 1 ½ pounds medium cheddar cheese (about 6 cups shredded)
  • ¼ cup all-purpose flour
  • 5 cups whole milk or half-and-half, or a combination
  • 1 ¾ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Paprika, for garnish (optional)
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