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8 ounces extra-sharp cheddar, coarsely shredded (about 2 cups)
4 tablespoons unsalted butter
1/4 cup all-purpose flour
1 teaspoon smoked paprika
2 cups milk
4 ounces imported Fontina, coarsely shredded (about 1 cup)
1/2 cup mascarpone
Salt
8 ounces elbow macaroni
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