Meanwhile, in 4-quart saucepan or Dutch oven, melt 1/2 cup
butter over low heat. Add garlic; cook 30 seconds, stirring
frequently. With wire whisk, stir in flour and salt until smooth.
Increase heat to medium; cook, stirring constantly, until mixture
is smooth and bubbly. Gradually stir in milk. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in cheeses. Cook
until melted, stirring occasionally. Stir pasta and parsley into
cheese sauce. Pour mixture into baking dish.
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