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Ingredients
  • 1 pound elbow macaroni
  • 4 cups chicken broth or vegetable broth, low sodium
  • 3 tablespoons unsalted butter
  • 12 ounces sharp Cheddar cheese shredded, 3 cups tightly packed
  • ½ cup Parmesan cheese shredded, about 2 ounces
  • ½ cup sour cream
  • 1 ½ teaspoons yellow mustard
  • ⅛ teaspoon cayenne pepper
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