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South-of-the-Border Mac and Cheese
October 28, 2014

I used 12 oz. sharp cheddar cheese, and threw in a can of rotal (undrained) in place of the tomatoes and green chilis at the beginning of the cooking process. I also used whole wheat pasta. I omitted the green onions as DH does not care for them, but I could see them working well in this. It came out just stellar, nice and creamy and thick, and the flavor was great. I think what I liked most about this recipe is that unlike baked mac and cheese, I didn't have to put a whole stick of butter, or any butter in it!

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