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We pull out all the stops for this quintessential side dish. Five different cheeses create warm, gooey perfection.
As seen in the pages of Sweet July Magazine. Get the Fall/Winter 2021 Issue here!
16 ounces uncooked elbow macaroni
4 ounces sharp cheddar, shredded (about 1 cup)
2 ounces Monterey Jack, shredded (about 1/2 cup)
1/4 cup (2 ounces) unsalted butter, plus more for pan
1/4 cup all-purpose flour
2 1/2 cups half-and-half
1 (8-ounce) package cream cheese
2 ounces Havarti, shredded (about 1/2 cup)
2 ounces Gruyère, shredded (about 1/2 cup)
1 tsp kosher salt
1/4 tsp black pepper
Panko Topping, optional (recipe below)
Panko Topping
1/2 cup panko (Japanese-style breadcrumbs)
2 tbsp unsalted butter, melted
1 1/2 tsp smoked paprika
1 1/2 tsp dried parsley
1/2 tsp garlic salt
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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Take 20% off your first order
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