INGREDIENTS
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1 Tbs. olive oil
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3 Tbs. butter
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1 lb. large elbow macaroni
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1 lb Velveeta Cheese; cut into large cubes
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2 cups shredded Colby jack or mild cheddar cheese
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½ tsp. dry mustard
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½ tsp salt
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½ tsp paprika
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4 Cups hot water
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½ Cup milk