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Ingredients
  • 16 ounces elbow macaroni, cooked al dente and drained
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk, warmed
  • 2½ teaspoons salt
  • ½ teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper optional
  • 1 cup sharp cheddar cheese, freshly grated
  • ½ cup mozzarella cheese, freshly grated
  • Salt and pepper, to taste
  • Parsley, chopped (for garnish)
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