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sub italian blend shredded cheese
2 cups uncooked regular or whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons Gold Medal® all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)
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1st Keep
 hawk206
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