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Creamy Macaroni and Cheese

Reviewed: Apr. 25, 2011
My daughter has been searching for a good macaroni and cheese to make from scratch. We used fat free evaporated milk and 2% sharp cheese. To her, the mustard was overpowering, so next time we will try with no mustard. She also wants to try a medium cheddar instead of the sharp, which had too much sharpness for her. She did add a bit of milk at the end and a little salt - I enjoyed the flavor, but we will experiment more next time.
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