WHEN I MAKE MACARONI AND CHEESE BAKED...I USUALLY ADD AN EGG AND MILK MIXTURE..WHICH I BEAT UNTIL ITS COMBINED VERY WELL..OF COURSE LETTING THE MACARONI COOL BEFORE ADDING SO THAT THE EGG DOESNT COOK....I ALSO ADD SEASONED SALT, BLACK PEPPER, GARLIC AND ONION SEASONING (NOT ALOT) AND SOME SAZON...I LIKE SEASONING...SO THAT WHEN THE MILK AND EGG MIXTURE IS ADDED, THE MACARONI ITSLEF DOESNT LOSE ANY TASTE...MIX ALL OF THAT REALLY WELL ALONG WITH SHARP, MILD AND CHEDDAR CHEESE, SOME MOZZARELLA TOO.
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