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Classic Baked Macaroni and Cheese Casserole with Cheddar and Gruyère
Ingredients
  • Kosher salt
  • 1 pound (450g) elbow macaroni
  • 7 tablespoons (105g) unsalted butter, divided
  • 2 tablespoons (16g) all-purpose flour
  • 2 cups (475ml) milk
  • 1 ½ pounds (680g) grated sharp cheddar cheese (see note)
  • 1 teaspoon (5ml) hot sauce, such as Frank's RedHot
  • ¼ teaspoon (1g) garlic powder
  • ½ pound (225g) grated Gruyère cheese (see note)
  • 1 cup panko bread crumbs (2 ounces; 55g)
Note: Ingredients may have been altered from the original.
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