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Stovetop Macaroni and Cheese Recipe
- 1 1/2 pounds elbow macaroni pasta
- 16 ounces shredded extra-sharp cheddar cheese (about 6 cups)
- 2 cups half-and-half
- 4 tablespoons unsalted butter (1/2 stick)
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon hot sauce, such as Tabasco
Directions:View on Chow
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