INGREDIENTS
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2 cups elbow macaroni
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2 Tbsp unsalted butter
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2 Tbsp all-purpose flour
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1 1/2 cups milk
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1 tsp salt
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1/2 tsp dry mustard powder
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1/4 tsp paprika
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1 1/2 cups mild or medium cheddar cheese, grated
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1/2 cup Gruyere or Monterey Jack cheese, grated