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Baked Macaroni and Cheese II
September 20, 2010

This recipe is not as creamy as a southern cook or diner might prefer. It also lacks flavor. It is indeed quite simple to make, a definite plus. The varied textures of the soft pasta with the crispy bread crumb topping are also nice. I added some freshly cracked pepper and paprika on top of the pasta prior to covering the dish with the remainder of the cheese and bread crumbs. I also used a bit more cheese and doubled the amount of bread crumbs. Still, the dish did not turn out as cheesy as I would have preferred. I could not find shredded sharp white cheddar cheese, so I bought blocks and shredded them myself. I would suggest adding a dash of salt to the recipe to bring out the flavors. Overall, the family seemed to have enjoyed the recipe. Nevertheless, they all agree it could have been creamier/cheesier.

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