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Ingredients
  • subheading: SCALE 1X 2X 3X:
  • 16 ounces elbow macaroni
  • 4 Tbsp butter, melted
  • 16 ounces sharp cheddar cheese, shredded and divided ( 4 ½ c and ½ c)
  • 2 ounces grated Parmesan ( ½ c)
  • 12 ounces evaporated milk
  • 5 c whole milk
  • ⅓ c sour cream
  • 1 Tbsp Dijon mustard
  • ½ c water
  • 1 tsp salt
  • ½ tsp pepper
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