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Prep Time: 15 minutes

Cooking Time: 40-45 min

Serves: 8-10

This is such a classic and, while many people start with a roux as a base, I like to warm cream and slowly add in cheese so there is nothing but pure cheese flavor. I find the flour from the roux dulls the other flavors and almost clashes with the floury nature of the macaroni itself. There are a few little bits of spice and added salt in this recipe. Worcestershire has anchovy in the base so if you want this dis to remain vegetarian, substitute soy sauce.


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For Alex Guarnaschelli,cooking has never been just about getting dinner on the table. With a legendary cookbook-editor mother (Maria Guarnaschelli) and afood-obsessed father, the….

Price: $35.00

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