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– 8-12 ounces (2-3 cups) sturdy macaroni noodles *see note For the bechamel sauce: – 1/3 cup unsalted butter – 1/3 cup all purpose flour – 2 cups whole milk – 3/4 cup half and half – 3/4 teaspoon salt – 1/2 teaspoon ground mustard powder – 1/2 teaspoon garlic powder – 1/4 teaspoon cayenne pepper (optional) – 1 1/2 cups packed sharp aged cheddar cheese – 1/2 cup shredded Monterey Jack cheese – 1/2 cup shredded Pecorino Romano cheese – Salt and pepper, to taste
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