INGREDIENTS Elbow macaroni All-purpose flour Unsalted butter Milk Heavy cream Spices Cheddar cheese American cheese Gruyere cheese Olive oil

STEP 1 Cook elbow macaroni according to package directions, drain, and set aside. Then, shred all cheeses and set aside.

STEP 2 In a large stockpot, melt the butter over medium heat to begin the roux.  Add in flour and stir until combined and just beginning to lightly brown.

STEP 3 Whisk in the milk and cream, then add all spices and stir to combine until thickened.

STEP 4 Combine the cooked pasta, roux, and half the cheese then pour into a prepared baking dish. Top with remaining cheese and bake as directed.

STEP 5 Bake until golden brown on top and the cheese is bubbling.  Top with additional fresh chopped parsley if desired.


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