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Classic Macaroni and Cheese

Reviewed: Aug. 1, 2010
I did something very wrong here. Mine was horrible and I don't know why. I used the sliced cheddar and the 12oz of elbow macaroni. I had to use 2% milk since the store had no evap milk. My cheese was major clumpy and didn't melt into the noodles at all. It was just gobs of goo. I cooked this for an hour. Still nothing. Anyone have any ideas? I'd love to make it this way instead of having to go back to the old method of a double boiler and a rue. Thanks
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Beer Butt Rosemary Chicken

Reviewed: Jul. 9, 2010
I changed the original recipe to suit what we liked. Thanks to the orignal person for a great starting point. This was incredible. My kids and hubby beg for it all the time. It was really easy too. Use a large beer can if you don't have a stand. For the grill I used a disposable foil pan worked like a charm. Enjoy.
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