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Baked Macaroni and Cheese I
September 23, 2002

I read the other reviews before making this and therefore put 3 whole cups of shredded cheese to help thicken and up the flavor of the sauce. I also used SHARP cheddar, and thank heavens I did otherwise I think this would have been too bland. I more than doubled the bacon, and used 11oz of large elbow macaroni. Used the onion and garlic just as suggested, and used a sweet onion. The sauce took FOREVER to thicken. The bottom line was that with these modifications, I thought the flavor was fantastic. My husband liked it too, but thought it wasn't different enough to warrant all the trouble, particularly the stirring time on the sauce.

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