Made with a few alterations… I added a squirt of mustard (didn’t have dry) into the roux, and for the cheese I used two cups shredded cheddar Jack, med cheddar, and sharp combined as I was using up remaining bags in the fridge. Also added in an additional 1/2 cup shredded Parm I had on hand. This is the best Mac n cheese I’ve ever made and it’s simple and basic, warm and gooey, with awesome flavor and consistency. Will make again but double the recipe.
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