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Ingredients
  • 16 ounces elbow macaroni
  • 4 cups whole milk
  • 8 ounces yellow cheddar cheese extra-sharp, shredded by hand
  • 8 ounces white cheddar cheese extra-sharp, shredded by hand
  • ½ cup grated parmesan
  • 1 ½ teaspoon sea salt optional
  • ½ teaspoon white pepper
  • 4 ounces cream cheese room-temp
  • 8 ounces sour cream
  • 1 teaspoon ground mustard
Note: Ingredients may have been altered from the original.
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