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Baked Macaroni and Cheese III

Reviewed: Sep. 18, 2009
I made a lot of changes, but it turned out to be the best Macaroni and cheese I have ever had! Used 1 cup of milk instead of the evaporated, a 500ml tub of sour cream, and 3 cups of cheese. I used half extra old white cheddar, and for the other half I used a leftover bag of Kraft Italiano cheese. (mozzarella, emmental, parmesan and provolone.) I also added added a pinch or two of garlic powder and a very very finely chopped jalapeno pepper. After topping it with the cheese and melted butter I put a good layer of panko crumbs. The jalapeno (which was well cleaned, I used it for flavour not spice) and panko crust made it amazing! There was plenty of sauce for the noodles. This has gone into my 'favourites' book!!!
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