INGREDIENTS: 5 cups cooked macaroni (approx 4 cups uncooked) 3 tablespoons butter 12 ounces extra-sharp cheddar cheese, coarsely grated 12 ounces American cheese or cheddar cheese, coarsely grated 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water 1/8 teaspoon cayenne (optional) Salt 2/3 cup whole milk. COOKING
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