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The Boston Globe

Food & dining

Recipe for Macaroni and cheese

Serves 6

Salt and white pepper,
to taste
1 pound elbow, shells, or penne pasta
2 cups milk
¼ cup (4 tablespoons)
unsalted butter
¼ cup flour
Pinch of nutmeg
Pinch of cayenne pepper
cups grated sharp cheddar
1 cup grated Gruyere
cup grated pecorino
romano cheese
½ cup grated Parmesan

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