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Mac and Cheese

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Ingredients
  

  • 1 lb elbow noodles
  • 8 T butter
  • 3 T flour
  • 3 c milk
  • 20 oz cheddar
  • 1 t hot sauce
  • 1 t salt
  • 1/2 t mustard powder
  • 4 t crushed garlic
  • 10 oz fontina cheese
  • 8 oz parmeseano reggiano
  • 1 c panko bread crumbs

Instructions
 

  • make a roux with 3T butter
  • add garlic
  • make a bechamel
  • simmer then reduce
  • add cheese
  • add seasoning
  • undercook pasta by 2.5 min, drain and add 2T butter
  • add cheese sauce to pasta and stir
  • melt 3T butter plus panko to make crumb topping
  • 9x13 pan, topping, top shelf, bake 350 40 min
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