Sheila Recipe Reviews (Pg. 1) - (14834851)

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Classic Macaroni and Cheese

Reviewed: Apr. 12, 2012
I made a few changes using some of the previous suggestions. I used 2 cups shredded mild cheddar and 2 cups shredded casserole blend (cheddar, american, monterey jack and mozzarella cheeses). Instead of evaporated milk, I used 3 cups 1% milk. I baked at 375 degrees for 30 minutes. I took my macaroni and cheese to a cookout and it was a big hit. Everyone went back for seconds and the bowl came home empty. I had many requests for copy of the recipe.
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