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Traditional Macaroni and Cheese
November 30, 2010

This is the best homemade macaroni I have tried! I only had 5 oz. of evaporated milk so I made up the rest with 4 oz. heavy cream and 3 oz. milk. I also cut the salt and pepper in half and added about 1 tsp. of garlic salt to make it more like alfredo. There didn't seem to be enough cheese, so I added about a cup more. I used half cheddar and half Mexican blend. Delicious!

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