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23 lines
714 B
23 lines
714 B
2 tablespoons unsalted butter, plus more for baking dish
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2 tablespoons extra-virgin olive oil
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2 cups panko (Japanese breadcrumbs)
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2 large garlic cloves, minced
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2 ounces finely grated Parmesan (about 1/2 cup)
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1/2 teaspoon kosher salt
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For the macaroni and sauce:
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2 teaspoons kosher salt, plus more
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1 pound dried elbow macaroni
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1/2 cup (1 stick) unsalted butter
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6 tablespoons all-purpose flour
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4 cups whole milk
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3/4 cup heavy cream
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1/2 teaspoon ground white pepper
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1 1/2 tablespoons mustard powder
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16 ounces coarsely grated extra-sharp cheddar (about 6 cups)
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2 ounces grated Parmesan (about 1/2 cup)
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Special equipment:
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9- by 13-inch baking dish
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