3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups half-and-half or milk
Pinch of freshly ground nutmeg
Kosher salt and freshly ground black pepper
1 pound sharp cheddar, cut into 1/2-inch pieces
1/2 pound Colby-Jack cheese, cut into 1/2-inch pieces
1 tablespoon Dijon mustard
Pinch of smoked paprika
1 pound elbow macaroni
1/4 cup freshly grated Parmigiano-Reggiano
Make ahead: The unbaked mac and cheese can be refrigerated overnight. Return to room temperature before baking.
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