INGREDIENTS:4 lb. elbow macaroni 12 4/5 oz. roux made with oil 2 qts. whole milk, scalded 12 ¾ oz. sharp yellow cheddar cheese 11 oz. pre-sliced American cheese ¼ tsp. ground white pepper ¾ tsp. salt ¼ tsp. ground mustard 2 ¼ tsp. Worcestershire sauce ½ tsp. Tabasco sauce ¼ tsp. Spanish paprika, or more for garnishDIRECTIONS:1. Boil macaroni, drain, rinse. Do not overcook. Reserve. 2. Make a roux, cooking for approximately 10 minutes in a steam kettle. 3. Gradually add scalded milk, stirring ...

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