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Bring a pot of water to a boil on the stove top. Add
Elbow Macaroni (2 cups)
, and cook until al dente, about 8-10 minutes.
In a separate pan, over medium heat, melt the
Butter (3 1/2 Tbsp)
. Once melted, pour in
Milk (1 1/2 cups)
All-Purpose Flour (2 Tbsp)
. Whisk until flour is completely dissolved. Continue stirring until mixture comes to a boil.
Turn heat down to a simmer, stirring constantly, and cook for 2 minutes. Add
Cheddar Cheese (1 1/2 cups)
, and mix until cheese is fully melted.
Add drained macaroni, and mix until thoroughly combined.
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